Crusty fresh bread can be the highlight of the meal when you dine out at restaurants in Italy. However, these cultural ...

Cut the bread into ½-inch-thick slices. On each slice, spread butter generously, then top with an anchovy fillet.

In his own Milanese-Italian glossary printed between 1839 and 1856, Francesco Cherubini writes that Panaton or Panatton de Natal is "a kind of bread made of wheat with butter, eggs, sugar and raisins.

So making a good bread was a good idea of Arnaldo to sell the flour." Arnaldo, a four-time Italian Rally champion was a big character in Marco's town Adria. But he wasn't just known for his racing.