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I was probably between 7 and 12 years old. I grew up without mobile phones, internet, Pokèmon, not much television and so on. I used to go under the windows of my friends shouting their names to call and go to play soccer or hide & seek or other very local games (I should write on this). Was a simple and happy period, from after lunch to the sunset, just playing with friends. It was a period of high energy expediture, running require a lot of energy and at that age you are like the ocean, unstoppable. How I used to recover that well-invested-waste-of-energy? Relatives!
I have a quite big family, 28 cousins to let you understand, so many uncles, aunts and, clearly, grandparents. In this short recall about that time I’ll write about the bad, the good and the ugly. Not necessarely in this order.

Nuclear Crackers (the bad)

My granny’s (father branch) snack was: crackers, butter and finally sugar. This snack could release the same energy amount of a couple of nuclear bombs. Eatean for years up to the decision of the UN to insert it in the list of banned weapons. Why my granmother use to produce that kind of weapon is easily explained: grannie losts her parents during second world war. She grew up with her sister in absolute poverty so food abundance for her was a priority, on everything. She used to stuff me, and other cousins, like a turkey on the thanksgiving day. Every time we met. Period.

This snack could release the same energy of a couple of nuclear bombs.

As said, it was a period where you had to move your ass if you wanted some fun. The energy we get from that kind of food was immediately consumed with a soccer match, a run on the beach, a hike. It wasn’t a problem.

The healthy snack (the ugly)

Another snack I use to eat was a really healthy one. One of my aunt used to cut a loaf of bread, made with a no-hyper-refined flour like these days, a little bit hard to chew, add a really small pinch of salt and then a drizzle of oil. I usually ate a couple. Time by time she used to squeeze and rub a small scuncillo or spunzillo (IPA: /ˈʃkun’ʧi’llo/ or /spun’tsillo/) tomato on it. It is a sort of fresh bruschetta, without garlic. It was really easy to prepare, fast, tasty, with unprocessed food. Plus, you didn’t need to store in the fridge, and still you don’t!
Now, in these days, I still use to have a snack in this way but I add one anchovy in oil bought from a local fisherman. It is a stronger flavour, a more adult one, couldn’t match my teenager’s taste of the time.

made with viscuotto, a sort of rusk but more roug, and tasty

Rich and tasty (the good)

The last one, probably my preferred, is the rich variant of the above. Made with viscuotto  (IPA: /vi’skwot’to/) , a sort of rusk but more rough, and tasty, the picture below could let you understand.
viscuotti

Is made quite the same way of normal bread then, once cooked, you cut in big loaf and then put again in the oven. At low temperature, for a long time (usually whole night). The moisture inside the bread will evaporate preserving it for a very long time, sometime over a year, depends where you store it. Get one piece and drown it in the water for 5-20 seconds, it depends which variety you have. Then smash, add some chopped tomato, in small pieces, a couple of olives, a slice of garlick and another of onion. Season with abudant basil, a pinch of salt (none if I add my own produced tuna) and olive oil.