这是我迫不及待地等待每次秋季的季节性食谱之一，当时在当地的农场架上简单地提供小型香槟葡萄（也称为黑色哥林普葡萄）。After a casual meal, I serve squares of this traditional Tuscan flatbread with a selection of Italian cheeses, including an aged pecorino and a soft taleggio (or some of the soft goat cheese I get from my friend Lisa’s farm), and small glasses of sweet Vin Santo instead of dessert. If champagne grapes are not available, don’t be tempted to use regular table grapes. They have a nice crunch when you eat them out of hand, but they have more water than flavor inside. Instead, try my variations, which also pay homage to Tuscany and also pair well with cheese and Italian dessert wine.

这个配方摘录了简直很棒的面包。