Pic-nic

Why not make the most of the good weather and have a picnic?
But we are not going to confine this most English of customs to holiday days alone: even a lunch break in town can be transformed into an occasion for relaxing on a park bench. What can we not do without? To follow in the footsteps of tradition there should be excellent bread and tasty fillings, but attention to detail should not be forgotten as this makes for a comfortable picnic: for example a certain skill in packing up the food and the right choice of wine kept suitably chilled. In fact, whoever said that only miserable plastic beakers can be used on a picnic no matter what the effect on the flavour of the drink they contain? A couple of wine glasses will be completely safe wrapped in a lovely cloth table napkin. Furthermore, although the wicker basket is a classic, despite its bulkiness, there are very small and manageable cool bags available which are perfect for a picnic, whether you are alone or in company.

Here are a few tips for preparing the perfect picnic starting with a few winning combinations for canapés and sandwiches.
The bread you choose is very important. Fresh rolls or lightly toasted slices of bread, it’s your choice, but remember that the bread needs to stay soft and yet crusty. You can rub it with garlic or other flavours, spread it with oil or sauces, but remember to create a balance between the “dry” and “wet” ingredients, so that the bread doesn’t become soggy.
Little fresh, round loaves can be slightly hollowed out to make more space for the filling, or the top can be sliced off and the inside scooped out so that the loaves can be used as bowls for transporting a salad.
Wrap the sandwiches tightly in transparent food wrap and keep them in the fridge if you prepare them in advance.

Toast with round chillis and turkey:

slices of toasted Apulian bread spread with a skimming of butter, turkey breast cut into thin strips and cooked in a frying pan with a drop of oil, fresh herbs, rocket and a few stuffed, round chilli peppers.

Delicate sandwich:

round white rolls, sliced chevrotin goat’s cheese and soft, dried apricots.

Deli sandwich:

Five cereals bread rolls, fresh butter, Peck salami, thinly-sliced, fresh cucumber.

Canapés with walnuts and gorgonzola cheese:

crumble the cheese into a bowl and mix with a little honey and chopped walnuts. Thinly spread slices of nut bread with honey and add the gorgonzola mixture on top.

Vegetarian roll:

white bread with a drizzle of extra-virgin olive oil, Peck’s farmer’s courgettes, a little Greek yogurt with added salt, chopped chives and mint.

Neapolitan sandwich:

Arab bread, olive paste, buffalo mozzarella, fresh tomato and basil leaves. Add salt, oil and chilli pepper according to taste.