Twice-baked bread from Puglia — like a giant bagel cracker. Briefly soaked in water, topped with tomato, oregano, oil, salt. Summer in a single bite. At every Pugliese family table in July.
Pugliese savory cracker-rings, made with flour, white wine, olive oil, and fennel seeds (or chili, or pepper). Boiled briefly, then baked. Eaten with wine — they're THE evening snack across southern Italy.
Genovese-style focaccia — golden, dimpled, drenched in good olive oil and finished with rosemary and flaky salt. The kind that disappears off the table before dinner even starts.
Summer in five ingredients. The trick is good tomatoes, good bread, and not over-thinking it. Eat the same day you make it — bruschetta has a short, perfect window.