Bruschetta with mushrooms and parsley

Preparation time: 15 minutes / Cooking time: 15 min

Ten 1 cm slices of bread, 3 large cloves of garlic (peeled), extra virgin olive oil, mushrooms, parsley, salt.
-cook the mushrooms in the oven with extra virgin olive oil for about 15 min.
-Toast the slices of bread
-rub a clove of garlic on one side of each slice of toast. Put the slices in a single layer on a serving and drizzle with olive oil and mushrooms
– Sprinkle the parsley, a pinch of salt and serve immediately.

Natureat jams

All the products that we use are natural, genuine and healthy, specially the conserves and jams handmade using the traditional ‘Pugliese’ method; using fresh fruit and natural sweet agents. Our manufacturing process is rigorously handcrafted, and with love we preserve the fruits properties.

Francesco’s amazing Focaccia

Francesco is a fantastic Italian chef, he has ability of putting this seemingly incongruent ingredients together into longer available at that way they work amazingly well.
I love this man, I love his recipes!
Ingredients for 3/4 Focaccia:
1 kg superfine flour, 1 cube of beer yeast, 1 tablespoon olive oil, 30 black olives, 20 cherry tomatoes.
Mix  flour, half the oil, the salt and the yeast.
Add the tepid water and knead to form a soft, smooth dough.
Grease an oven sheet with oil and arrange the dough to fill it.
Leave to rise for about 2 hours.
Push the tomatoes and olives into the surface.
Sprinkle with salt and drizzle over the olive oil.
Bake at 200 °C for about half an a hour.