An important lesson folks : Don’t waste your day old bread.
Below is a recap from various meals I have both eaten and made in Italy which serve as an overview of different ways you can use breadcrumbs in your cooking.
Traditional Veal Milanese in Milano
Baked Mussels in Lecce
As a Parmesan alternative atop Legane with Ragu in Palermo
As a Parmesan alternative atop a mixed Mushroom pasta in Milano
As a central ingredient in an Alice (Anchovy) Parmesan on the Amalfi Coast
To coat Croquettes of different varieties before frying in Rome.
Dusted on grilled Gamberoni in Lecce
Lightly grilled breaded calamari in a salad in Rome