Hot sticky day, light lunch. I picked up a nice fluffy and crusty ciabatta round at my usual deli place, where I also got the olives and porchetta.
I mixed some aged aceto balsamico di Modena with extra virgin olive oil for dipping the bread, and ate it with the olives and porchetta, which they make on the premises, free of preservatives. Just herbs and meat.
It's not summer for another month, but it sure feels like summer. I love it!
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