'Cooked bread,' pan or pane cotto is a classic cucina povera dish of the south, where broth was often too expensive.
At its simplest, a soup made of stale bread and hot water, flavoured with bay leaves. Those who had a bit money would add beans, celery, greens or other vegetables.
In Abruzzo it's called ciautelle.
In the Basilicata, they added olive oil, garlic, beaten egg, hot pepper flakes and basil.
Image by oropan