Bread, tomatoes, olive oil, basil. Or even better – seriously good bread, better if stale; perfectly ripe, sun-drenched tomatoes; lovely scented extra virgin olive oil and freshly picked basil. These are the essential ingredients for the traditional Italian summer meal, when the rising temperatures mean we swap slow-cooked dishes for fresher alternatives wherever possible.
Born as clever ways to use up leftover bread – a cheap yet precious food, not to be wasted – and whatever is left in the fridge, these recipes have become iconic Italian staples in the country’s various provinces. They may have different names and flavours, but at the heart of them there is the taste of Italian summertime.