The basis for our crispbreads was discovered in Italy while traveling on a culinary tour through the country. The bread recipe was re-developed and became the cornerstone to our menus for Neapolitan pizzas, paninis and antipasto platters. We then discovered that when these breads were "crisped" they served as an even better vehicle for passed hors d'oeuvres, as bruschetta for antipasti and had superior "dipability" characteristics for cheeses and hearty dips. Primizie Crispbreads became an instant favorite to all we served.