Bread

Be sure to have a country loaf, a hearth bread with a crisp crust and a porous interior, of the type often referred to as Italian or French bread. Remember that when it becomes stale, the bread is embarking on a new phase of its existence in which it can be sliced and grilled as bruschett and crostini, diced as croutons, laid at the bottom of a bowl of soup, indeed incorporated into every part of the meal from primi to dolci— don’t miss bread pudding for dessert. Slices of stale bread soaked in vinegar provide a base for crostini toppings and also keep sauces from separating.