In the sea areas, the protagonist is the fish.

The less well-off classes ate single dishes and often ate leftovers, reworked into succulent preparations, such as bruschetta with olive oil and oregano using leftover bread toasted on the fire of the brazier.

In the north, cold cuts and cheeses were a second breakfast to recharge their batteries during the working day, or a pre-lunch for their families and the owner of the farm on feast days.

Other ingredients that were the protagonists of our appetizers were vegetables, preserved in oil, which were served accompanied by toasted bread, next to the plate of cold cuts.