Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

Ingredients:

1. Mature or bald tomatoes: gr. 500
2. Stale bread: gr. 300
3. 2 cloves of garlic
4. Basil
5. A liter of broth
6. Oil of olive, salt and pepper

To put in a pot some oil and to add the cloves of garlic. When the garlic takes color to unite the tomatoes (already cut to pezzettini) and a lot of basil. To salt, to pepper and to cook for 15 minutes around. To pour the hot broth and to add then the bread cut to slices. To cook for other 10 minutes and then to extinguish the fire. To leave eats up her/it in the pot for 15-20 minutes and then to put in the dishes.
Eat up her is good lukewarm (not warm and doesn't cool!); try her/it with above some oil-extra virgin of olive raw!