heya, atsamatta whichoos? itsa gotta bea semolina bread. soften a stick of butter, chop 2 cloves of garlic, blend with butter, spread on the split loaf, sprinkle with a bit of oregano, salt, and black pepper. some people prefer parsley instead of oregano. place open halves under a broilier until the egdes brown and crisp.
a really excellent tweak is to place a few slices of mozzarella on top, then place back under broiler to melt the cheese. serve with a cup of marinara for dipping.
A true lover of nature does not despair now that his mistress has turned a colder cheek.