Fettunta  [Roasted bread and oil] Tuscan white bread
garlic cloves
salt and pepper
freshly pressed extra virgin olive oil


If you cannot find Tuscan bread, the French ‘pain de campagne’ may be a decent substitute. For best results, the loaf should be a couple of days old. Cut the bread into slices about 1 cm thick and toast them until crisp – ideally, over the glowing embers of a wood fire; otherwise, in the oven preheated to 200°C. A toaster will not produce the best results. Rub each slice with garlic, then arrange the bread in a serving platter. Season with salt and pepper and drizzle with olive oil. For a change, you might like to top this with ripe tomato cubes, or home-cooked cannellini beans, or even shredded dark cabbage leaves.

Article by i-florence staff


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