Appetizers Gino D'Acampo

Bread stuffed with salami, cheese and vegetables

“While filming in Italy, we visited the amazing trulli houses of Alberobello. I had been to see these domed limestone dwellings as a child and was sure they must be where the Smurfs lived! We were lucky enough to be there for a local festival, and this was the ideal recipe to take, as it is perfect portable food. Stuff it with whatever veggies, cheeses or meats you fancy, but those listed below are my favourites.”
– Gino

Makes 1 long loaf


– 2 Courgettes
– 2 tablespoons extra virgin olive oil
– 1 round crusty loaf of bread
– 20 thin slices of salami
– 100g Caciocavallo or Cheddar Cheese, sliced
– 1 × 280g jar of sun-dried tomatoes in oil, drained
– 1 × 290g jar of peppers in oil, drained
– Salt and black pepper to taste


Heat a griddle pan over a high heat. Using a potato peeler, cut the courgettes into long thin strips. Drizzle with olive oil and season with salt and pepper. Place the strips on the griddle and cook on each side for 1 minute until charred stripes appear. Set aside on a plate to cool.

Cut the top off the loaf to create a lid. Use your hands to scoop out the dough inside. Line the base and sides of the hollowed-out loaf with the salami. Cover with a layer of cheese, followed by the tomatoes, courgette strips and peppers, seasoning between each layer with black pepper. Keep going, packing everything down tightly, until you have filled the entire loaf.

Replace the ‘lid’ on the loaf, wrap in cling film and refrigerate for up to 12 hours.

When ready to eat, unwrap the chilled loaf, cut into large wedges and enjoy on the go or at a picnic.

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