Stale bread

“Every morning over breakfast my brothers and I fought for the leftover pieces of bread from the previous night to dip in warm milk with a splash of coffee. We called this mess zuppa di latte, milk soup. But how could I have known at the time that Bread is Gold would take on a much deeper meaning than the recipe itself? That a recipe would become the anthem under which we chanted the unsung values of recovering recipes and all those discarded, undervalued, and neglected ingredients that have always played a central role in the Italian kitchen?” – Massimo Bottura