Oil, tomato, bread. More than ingredients, stories.
We claim our Mediterranean heritage with a collection that speaks of our roots, our customs and who we are. With a capsule inspired by a very special dish for us: the "pa amb tomàquet".
Because it is not only bread with tomato. It is history, tradition, culture, memories, and our way of living life: savoring it, without rushing.
Garlic yes or garlic no? Salt at the end or before the oil? Spread or crushed tomato? The debate is served... so is the food. The order of the factors may alter the product, but in the end, what matters is to enjoy it.
Ingredients
Bread (preferably rustic or peasant bread, lightly toasted).
Ripe tomato (hanging or vine tomato)
Garlic (optional, but traditional)
Extra virgin olive oil
Salt (to taste)
Traditional method of preparation
Lightly toast the bread. It should not be too crusty, just golden brown. Day-old bread works well.
(Optional) Rub a clove of garlic on the bread. Only if you prefer a more intense flavor.
Cut a tomato in half and rub it over the bread. Press the tomato well so that its pulp soaks the bread.
Drizzle with extra virgin olive oil. Add a little salt if you like.
