Prep time: 25 mins

8 Dorio crackers, snapped in half (16 halves in total)
3 tbsp good quality pesto sauce
8 cooked King prawns
3 tomatoes, skinned
1 tbsp sun dried tomato paste
a few fresh thyme and basil leaves


  • Cut the tomatoes in half, scoop out the seeds with a teaspoon and discard. Chop the flesh into small pieces and place in a bowl. Stir in the sun dried tomato paste and season to taste
  • Place the cracker halves on a board and spoon half of them with a little pesto sauce. Top with a prawn and a sprig of thyme.
  • Spoon the tomato mixture on top of the remaining crackers and top each with a basil leaf.

Both these bruschetta are best served within 15 mins or topping.

Our traditional methods

Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.

Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.