Name: Pangrattato Recipe (Crispy Italian Breadcrumbs)
Prep time: 5 min
Cook time: 10 min
Ingredients: 6 ounces stale bread (about 6 slices); 1/2 tablespoon fresh rosemary (finely chopped); 1/2 tablespoon fresh thyme (finely chopped); 1 teaspoon dried parsley; 2 tablespoons extra virgin olive oil; 2 garlic cloves; 1/2 teaspoon salt

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Pangrattato is a crispy Italian condiment that adds a lovely crunch and extra flavor to pasta, soups or salads. It's also super easy to make in just 15 minutes!

italian breadcrumbs with rosemary on the side

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If you've ever been to Southern Italy, you may have encountered pangrattato, a budget-friendly classic that can take virtually any dish to a whole new level.

I love adding it to pasta dishes, such as my popular Lemon Garlic Butter Pasta or traditional Spaghetti Aglio Olio e Pepperoncino.

With pangrattato, you get a very simple yet delicious topping that's crispy, garlicky and herby at the same time. You can also make it cheesy by stirring in some freshly grated Parmesan or Grana Padano.

What is Pangrattato?

Pangrattato is often referred to as "poor man's Parmesan," and it's an economical way to add extra flavor and crunchiness to pasta dishes, soups, vegetables and basically anything that you'd sprinkle Parmesan on.

The name "pangrattato" means "grated bread" in Italian, and Italian peasants typically made it as a way to use up stale bread.

It's especially popular in Calabria, Puglia and Sicily, all Southern Italian regions with a strong tradition of making the most out of simple ingredients.

Why you'll love this recipe

The deliciously crunchy texture makes it kinda addictive.
It adds an instant burst of flavor to any dish you decide to sprinkle it on.
Since it's made from stale or leftover bread, pangrattato is an excellent way to reduce food waste.

Ingredients to make Pangrattato

Stale bread - Any bread without seeds works for making pangrattato. I've made it with Italian bread, whole wheat, bread, ciabatta and even sourdough bread.

It's best to use day-old bread (or even staler than that) for the best texture. Alternatively, you can use ready-made breadcrumbs.

Herbs - I used a mix of fresh rosemary, fresh thyme and dried parsley but any herb combination would do.

I prefer to blitz my herbs with the bread, but you can also chop them finely and add them to the breadcrumbs at the toasting stage.

Garlic - You need a couple of garlic cloves to infuse the olive oil with for that subtle garlicky flavor.

Olive oil - Extra virgin olive oil is best for toasting the breadcrumbs until they become a lovely golden brown.

Pro tip

Transfer the pangrattato to a baking sheet to cool immediately after turning off the heat, as it will continue to brown in the pan's residual heat.

How to make Pangrattato

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Combine the bread, rosemary, thyme, and parsley in a food processor and blitz until coarsely ground.

Gently heat the olive oil and garlic cloves in a pan until fragrant.

Remove the garlic, add the breadcrumbs and salt to the oil, and cook until golden.

Spread toasted breadcrumbs on a baking sheet to cool, then enjoy on your favorite pasta dishes.

Substitutions and variations

Add some grated Parmigiano Reggiano, Grana Padano or Pecorino Romano to make your pangrattato a bit cheesy and saltier.
Pangrattato is a naturally vegan recipe. If you like to keep it that way while adding that cheesy element, use nutritional yeast instead of Parmesan.
Add some chili flakes for a bit of a kick or play with the herbs to make it your own.

Recipe tips and tricks

Use day-old bread for the best texture. The staler the bread, the crunchier the pangrattato will be. Fresh bread may result in soggy breadcrumbs.
When infusing the olive oil with garlic, be careful not to burn it, as this will make the pangrattato bitter.
Stir the breadcrumbs continuously while toasting to ensure even browning and prevent them from burning.

What to serve with Pangrattato

I love to sprinkle pangrattato on pasta, soups and roasted vegetables. Here are some ideas on what you could sprinkle it on:

Pasta dishes: Try it on creamy pasta like this garlic chicken pasta, on carbonara, or lighter dishes like cacio e pepe.
Soups: Pangrattato is perfect as a crunchy topping to minestrone, tomato soup, or creamy mushroom soup.
Salads: Sprinkle over Caesar salad, Caprese salad, or any mixed greens for added texture.
Roasted vegetables: Use it as a topping for roasted broccoli, cauliflower, or Brussels sprouts.
Gratin: Top your macaroni and cheese or any pasta bake dish with pangrattato for an extra crispy layer.

Leftovers and storage

Allow the pangrattato to cool completely before transferring to an airtight container.
Store it at room temperature in a cupboard for up to 2 weeks or in the refrigerator for up to a month.
You can freeze pangrattato for up to 2 months. Thaw it at room temperature before serving.

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