The Can Cires speciality is 'crostas con tomato', a dish of crunchy, twice-baked croutons of bread served with fresh tomato and olive oil.

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Another time, he taught me to load a boule of country bread with the guts of an over-ripe tomato, a stream of olive oil and a thick slice of potato omelet to make the world's best vegetarian sandwich.

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Ammogghiu, another caper-laden classic, is a piquant tomato-based sauce best served with a thick steak and lots of garlic bread to sop up the juices.

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