These elegant, long slabs of rustic crackers are what made Mario Fongo famous back in 1993. They are made using only the most basic, pure ingredients by the Fongo family at its “laboratorio” outside Asti, Italy. They contain only 100% Italian wheat, 100% Italian extra virgin olive oil, fresh yeast and salt, along with their respectively named seasoning. They are cut through machines, but each “tongue” is then formed and cared for by hand, then baked to crispy perfection and sealed as soon as possible for maximum freshness. These make an excellent presentation with cheeses and olives or as a substitute for bread with a meal.