Читать книгу Eating Up Italy: Voyages on a Vespa - Matthew Fort - Страница 6

MELITO DI PORTO SALVO – REGGIO DI CALABRIA

Crostino di pane di grano con pomodoro, peperoncino e origano

The biscuity gold slice of toast was heaped with tiny cubes of cardinal-red tomato, shiny with oil and juices, and flecked with dark green particles. The crostino was explosively crunchy, with a slightly malted flavour. The tomato was clean and sweet, its flavour sharpened by the exhilarating intensity of the dried oregano, the warmth of chilli rising up through fruit and herb.