A rustic cracker which owes its humble origins to traditional Southern Italian homemade baking. In olden days, bread was prepared at home and taken to the local baker's to be cooked in the wood-burning ovens. The leftover flour and dough from the bread was first kneaded together with olive oil and herbs and then rolled into sheets which were then cut by hand into rectangular shapes and baked. The resultant crostini cracker, being a dry product, could be kept for longer periods without going stale, and very often replaced bread at mealtimes or was eaten together with salami and cheese as a midday snack. Today, although production methods have innovated over the years, the use of the cracker remains predominantly the same : serve Italian crostini together with spreads, dips, pates, and cream cheeses to make any occasion memorable. Equally delicious on its own as a snack or to accompany diverse Italian flavor.