They call it soma d’ail in Piedmont, fettunta in Tuscany and bruschetta in the south of Italy, but basically it is the same: a slice of good ciabatta or country bread, toasted or preferably ‘grilled’, with a garlic clove gently rubbed on it, then doused with excellent extra virgin olive oil. It is eaten by itself or to accompany antipasto, and can be covered with a topping, such as chopped tomato and basil.