That spritz was a very nice start to my nostalgic return to Venice. Cool, wet, refreshing.
Now I’m feeling a bit peckish. Not quite ready for supper but…
Did somebody say “chichetti?”
Omnipresent. Well loved. And refreshingly simple.
At your neighborhood bàcaro you’ll see arugula, parmigiano reggiano, asparagus, prosciutto, tomato. All lounging happily between two triangular slices of white bread. VERY white bread. Soft soft soft white bread. The kind that makes love to the roof of your mouth before gliding down your esophagus in the wake of your spritz or glass of wine (known locally as un ombra.)
I must confess to doing two things that might border on “too fussy.” I made a basil aioli to put on the bread when ordinary mayo is what’s called for. And I added some balsamic vinegar to the tuna. What can I say? I’m Italian-AMERICAN, folks.
There’s no real recipe here. You just mix and layer to your taste, but I do have some recommendations:
- I use Vermont Bread Company’s Soft White bread. It works for me plus no high fructose corn syrup.
- The peppers and artichoke will be easier to eat if you slice them lengthwise.
- Try to stuff the middle of the bread as full as possible and taper off toward the edges.
- If time allows, refrigerate for a little while. An hour up to a day. Believe it of not, they taste better!
- And please make sure your tuna and sardines are packed in olive oil. The “calories” are healthy and well worth it.