Crostes are chunks of double-baked country bread which keep for a long time. These were formerly stored in kitchen pantries to be used in times when, for one reason or another, fresh bread was not available. Fishermen also used them when they spent long periods at sea – which is how the salad of crostes was born. In the beginning, the chunks of bread were dressed only with olive oil and dried fish. Today’s recipe, however, includes other goodies such as tomato, onion and garlic.