There are countless combinations that can be created with ingredients from the shelves of Aperitivo, and over the years, certain combinations have become favorites. Staff members have their go-to combo they recommend to customers, and customers come back and share amazing and delicious pairings they’ve put together at home.

Whether it’s for a salad, flatbread, pizza or nachos, certain ingredients just taste great together.

This flatbread uses an Aperitivo favorite, La Quercia Pancetta spread, bright Castelvetrano olives, crispy fried shallots and a squeeze of lemon. If you are feeling extra motivated, make your own flatbread! If not, use store-bought lavash, naan, pizza dough or tortas to pile on these great flavors.

You can buy a large container of already fried shallots at most Asian grocery stores, but they are also easy peasy to make.

Flatbread with Pancetta, Olives and Fried Shallots

• Lavash cracker, naan bread, store-bought pizza dough, or homemade flatbread
• La Quercia Pancetta spread, set out at room temperature for 15 minutes
• 6-8 Castelvetrano olives, pitted and sliced
• Fried shallots
• 1 lemon, zested and sliced in half
• Parsley, torn or coarsely chopped
• Black pepper

Bake or warm flatbread or crackers and place on serving platter.

Squeeze out a tablespoon of the pancetta spread and generously smear all over flatbread. Add more if necessary.

Sprinkle sliced olives, fried shallots, lemon zest and parsley evenly over the flatbread. Squeeze the lemon half over the flatbread, and crack a few grinds of black pepper over the whole thing.

Serve by tearing, cracking or slicing off pieces of the flatbread.