Olives and tomato sauce for bruschetta. Heat slightly, spread on bread or croutons. Intense and tasty flavour, perfect also to use for an aperitif. As an alternative, pour the product in a pan, heat slightly, add the pasta right after you dripped it, at a slow flame.

The bruschetta is one of the simplest and most typical recipes of the Tuscan tradition, a snack or a lunch that our grandmothers used to give to the children and that still today, maintains its simplicity and its taste.