The Pane Marocco (“Moroccan bread”) is made from a mix of cornflour and soft wheat flour with the addition of brewer’s yeast. The flours are made into a dough with water and olive oil, then black olives, either fresh or those conserved in brine, chopped rosemary, garlic, sage and chili, and salt. The bread takes a round shape of about 20-25cm in diameter that, after rising, is baked in the oven. It has a golden-brown colour and a true taste of bread, increased by cooking, that comes from a wood-fire oven with chestnut leaves. It is traditionally produced between November and January to coincide with olive picking, but it can still be found at bakeries and shops all year around. It is eaten fresh, on its own or accompanied with antipasti.