Sesame bread with robiola cheese and salmon

Sesamino, as it is called, is a type of bread made from super-fine durum wheat semolina with a sprinkle of sesame on top. Take the sesamino, slice it open and spread the robiola cheese on one side. Place some smoked salmon on it, some extra-virgin olive oil, and season with salt and pepper. You can embellish the dish with some wild fennel.

Buon appetito.

What would you add to this recipe? Send us your suggestions!

Bruschetta - Part 2

Our land, Puglia, is renowned for its traditional baked foods such as wheat bread, biscuits, frise and taralli.

And Puglia, like the rest of Italy, has been enjoying bruschetta for centuries. Bruschetta is a simple dish, quick to prepare and typical of our land's rustic tradition. Our fathers used to toast slices of homemade bread, over the embers of their fires; simply pouring on some olive oil, locally produced by cold-pressing olives on stone mills.

In our first recipe we have added tomatoes and oregano to the extra-virgin olive oil.

In this second recipe we will add another popular food from the rustic tradition: artichokes in oil.

So how do we prepare Bruschetta?

Take a slice of bread and toast it on both sides under a hot grill for about 5 minutes.

Then add:

extra-virgin olive oil

salt

oregano

finely chopped tomatoes

artichokes in oil

fresh rocket

Rocket is not essential. However, it makes the dish look and taste more lively and peppery. If you wish, you could also arrange it on the side of the dish, next to the bruschetta rather than on top.

See you later for next recipe. And you can also send us your own recipe to press@fornopronto.it