Across the Mediterranean, summer heat forces the same choice on bread: dry it out completely, or drown it in oil and tomato. Puglian fishermen dunk frisella in the sea; Crete turns barley rusks into dakos with grated tomato and cheese; Catalonia revives stale bread with pa amb tomàquet; Nice presses a whole salade niçoise into pan bagnat. Two solutions, one sun. Full story: https://indiefoodblog.blogspot.com/2026/07/mediterranean-summer-breads.html #MediterraneanFood #FoodHistory #Breads #SummerEating