Dipping bread

The first time I encountered olive oil and balsamic vinegar for dipping bread was at the restaurant Italianni's in Makati City more than a decade ago. Now it's served as a while-you-wait-for-your-order appetizer in other Italian restaurants. This is La Maison's version, served with a white, sour baguette and a black, sweet baguette. Of course, I had to ask why the bread was black—it's squid ink.