<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Brian

> A toaster at the frantoio is not the same. You must have an open fire
> and hack the slices off the loaf. Plenty of oil and garlic - also salt
> if it is Umbrian style bread that is usually unsalted.

As it happens I have just finished doing a "concept plan" for our local
council. Among other things in this model frantoio/grove is an open fire
with inglenooks on both sides where prospective oilers can sample their
wares as they come out of the centrifuge. The building will be of mudbrick
but, nonetheless, will comply with local Health Department strictures. This
will cause some difficulty but...

My co-tenant of the current premises is Turkish and runs a wonderful
takeaway Turkish food business. He will move with me and his bread, Turkish
unleavened, just out of the oven! Mmmmm!
Untoasted really fresh bread, a clove of garlic crushed onto same, liberally
drizzled with the finest oils is absolute bliss. Warming your backside on a
Winter's evening whilst doing same makes for a pleasure almost beyond words;
especially after days of toil in the field harvesting this magnificent
fruit. I may throw away the toaster.

Regards
</pre>
</td></tr></table>