Pain rustique has nothing to do with pain; rather, it’s the intersection of aromatic crumb and sturdy crust. Pain, as you may know, is the French word for “bread.” A rustique is simply a rustic loaf, unshaped in the traditional sense. Sound like ciabatta? Yes, it is very similar but easier for the French to pronounce than “ciabatta.” The rustique, like ciabatta, can handle a wide variety of amendments from simple herbs and olive oil to cured meat or dried fruits and nuts. Here is a favorite flavor marriage—good olives, olive oil, and fresh rosemary. At my house we pour olive oil on a plate and then pool some balsamic vinegar in the middle. Tear off a chunk of the bread and dip, picking up the fruity oil and the sharp vinegar and introducing them to olives and herbs in your mouth. And, of course, have a glass of prosecco or vinho verde.