60ml rice vinegar
1 tbsp caster sugar
6 slices of smoked salmon
250g tub cream cheese
4 portion packs Doria Doriano crackers
small bunch of chopped dill roughly chopped
- Slice the radishes as thinly as possible
- Mix the sugar and vinegar together with a pinch of salt, add the radishes and put to one side for 15 minutes
- Spread the crackers with cream cheese and top with the sliced smoked salmon and radishes
- Sprinkle over the chopped dill and plenty of freshly milled black pepper to finish
Look out for red onion and chilli jam in large supermarkets or make your own: place sliced red onions, chopped red chilli and equal quantities of red wine vinegar and brown sugar. Simmer gently, stirring occasionally until thick and carmelised.
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.