Bread with Salento's olive pâté

Take a small Ciabatta of around 40g, slice it open and spread on some olive pâté with a knife. You can use any pâté you like; we have used one from Forestaforte, a local business which specialises in extra-virgin olive oil and typical produce of Salento, such as the excellent olive Leccino pâté.

To make the dish richer we have also added some black olive celline in brine, another product from  Forestaforte.

This dish not only tastes great but it also conjures up the amazing smells of Salento's countryside.

Buon appetito.

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Ciabattina with artichoke pâté

Take a ciabattina of around 25g, slice it open and spread a layer of artichoke pâté over both sides. To give the dish a unique taste you can add a sprig of wild oregano. You might embellish the dish with some small field flowers.

Buon appetito.

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