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Italian antipasto comprising a slice of bread, cut from a country loaf, toasted, then covered with a topping. This will depend on the region of Italy - in Tuscany, for example rough chicken liver paté is the norm.

Outside Italy, anything goes.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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