Ciappe Liguri Classiche Crispy Flatbread

Ciappe are thin, flat discs of crisp baked dough from Liguria, snapped by hand rather than sliced.

Baked at Borgomaro, above Imperia, with wheat flour, extra virgin olive oil, high oleic sunflower oil, salt, brewer's yeast and a little malted wheat flour. 150 g per pack.

Eat them as they are, or use them in place of bread with dips, soft cheeses and cured meats.