This salad uses a local crisp brown bread known as friselle or pane biscottato, made from wholemeal flour and dried so that it lasts a long time. It is said that fishermen and sailors would take it with them, reviving it for lunch by dipping it into the sea. It is a great store cupboard ingredient even today, making a filling addition to a healthy salad. If you can’t get hold of it, look for Swedish Krisprolls or similar instead. This recipe comes from Nicola Giannullo from Ristorante Rabbit, in Agerola. This caponata is not to be confused with Sicilian caponata, which is cooked and made with aubergines.