Crostini with mackerel, olives and pine nuts

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By

Emiko Davies
Abstract

I had something like this in a humble bàcaro and wine shop called Cantina Aziende Agricole while on my way to meet friends on the busy fondamenta just over the bridge. The original is with tuna, but I think that tinned mackerel, which is so flavourful and undervalued, makes a very delicious cicchetto.

Cicchetti – small morsels – are a way of life in Venice, served in the city’s many bacari (bars). Read More