1.6K When we recently ate at Fossacesia‘s Casale San Giovanni, we remarked how yum their rosemary crisps were that they served as a little hor d’œuvres. They kindly sent us the recipe for these, which have become our beach snack staples and are just utterly glorious with a glass or 2 of pear juice whilst chilling on a lettino. The 2 combined seem to replace all that a quick sunbathe sweats away. I’m going to make a green tomato salsa to try with them as they are chunky enough to use with a dip. Rosemary Crisp Recipe 250 g hard durum wheat flour 250 g white flour 100 ml water 100 ml white wine 100 ml extra virgin olive oil 1/2 packet of yeast for savoury pastries Crushed fresh rosemary to taste Place the flour, yeast and rosemary in a mound on a flat working surface. Form a well in the centre in which to stir in the liquid ingredients. Mix together until a pastry is formed, then knead for 5 minutes. Cut the pastry into workable sections. Roll out each section one at a time using a rolling pin and then cut out using an overturned glass. Fry the circles in hot oil and salt to taste while still hot. Author: Sam Dunham Sam is a very lucky midlife Mum to A who is 13 and juggles working as a freelance SEO copywriter with teaching IGCSEs at Istituto Cristo Re in Rome. She is the founder of the Life In Abruzzo Cultural Association, co-founder of Let's Blog Abruzzo and the 'English in the Woods' initiative. Protecting Abruzzo’s Charm,Empowering Generations to Come:Grow Life in Abruzzo! Support our not-for-profit cultural association: Donate now FREE NEWSLETTER Leave this field empty if you're human: