Pagnotta Toasts with Lardo, Porcini & Truffle Pecorino

Pagnotta is a very large round loaf traditionally baked in a wood-burning oven. Its crust is hard and crisp, and the texture of the bread is chewy and open. If you can’t get hold of it, then a sourdough, rustic-style bread, or even a crusty baguette will work.

Fresh porcini mushrooms arrive in the shop in early autumn, and sometimes even in late August. If you want an alternative then girolle or chanterelles are fine, or even brown cap, but it is really the meaty flavour of the porc