FOR THE TIGELLE:
1 Combine the milk and water and stir in the yeast and leave for 10 minutes to activate.

2 Place the flour and salt in a mixing bowl. Add the oil, then stir in the milk with a spoon. Once it starts to come together, knead on a floured surface for five minutes until smooth.

3 Place the dough into an oiled bowl, cover with a damp cloth and leave somewhere warm to prove for at least one hour, or until doubled in size.

4 Tip the dough out on to a floured surface and roll out to half a centimetre thick. Use an 8cm cutter to cut the flour into discs. Re-roll the trimmings so you use all the dough.

5 Carefully arrange the discs on to a tray lined with greaseproof paper. Cover with a cloth and leave to proof for another hour.

6 Place a non-stick frying pan over a medium heat and allow to come to temperature. Cook the tigelle for about four minutes each side, until puffed up and slightly charred.

FOR THE MOSTARDA GRAPES (This can be done the day before you need them):
1 Wash the grapes and put them into a small pan with the red wine, sugar and vinegar.

2 Bring to a simmer and cook for 15 minutes or so until nearly all the juice has evaporated from the pan and the grapes burst and turn into a compote.

3 Add the mustard, cook for a couple more minutes , remove from the heat and allow to cool. Put in the fridge to chill.

Serve the tigelle with some prosciutto, mortadella and salami, and burrata or mozzarella. Cut open the warm bread and stuff with whatever you fancy, then add a spoonful of grapes.