On arrival to the agroturismo, we were offered an aperitivo, with olives, crisps, bread, cheeses, and white wine from the region, produced by a nearby vineyard.
After we had either opened our appetite or obliterated it with cheese, it was time to have dinner.
This was the opening, and I really liked its simplicity: bread, rosemary, olive oil and very mature figs. The combination of sweet and salty worked really well, and the rosemary added that extra complexity of aromas for a memorable snack.
✍🏼 Adding it to my list of “things to replicate at home” 🤓