At Villa Rosa, the family B&B above Vico Equense in Campania, Peppe Guida offers a culinary experience that begins in the organic garden, to pick produce for a cooking lesson lunch. Volcanic soil, saline sea air and a view of the bay of Naples, Vesuvius looming in the background, all contribute to the quality of the produce. I’ve had my fill of cooking lessons but always learn something that becomes part of my repertoire at home. Like the pizza di pane recipe below.
Pizza di Pane
Stale bread slices
Extra virgin olive oil
Tomato sauce, a few canned tomatoes or some squashed cherry tomatoes
Yesterday’s mozzarella, scamorza or any cheese you’d like to melt, sliced thin
Salt and pepper, oregano or fresh basil if you like
Dip bread slices in water. Drizzle enough extra virgin to cover the bottom of a skillet. Place bread slices over the extra virgin, completely covering the oil. Top lightly with tomato sauce (or the tomato product of your choice) and cheese, season with salt and pepper and optional oregano or basil.
Place over medium heat and cook until water has evaporated and bread sizzles. Peek underneath to make sure bread has browned. Cover skillet for a few minutes if cheese hasn’t melted enough. Serve immediately.