Serve this recipe as part of an hors d’oeuvres buffet to accompany an aperitif.

Serves 8: 12 eggs, 1 bunch chopped parsley, 4-5 basil leaves, 1 bunch arugula, 1 head crispy lettuce, 1 jar pickled baby onions, artichokes in oil, olive paste, 1 tbsp capers, mayonnaise, 1 firm tomato, 150 g boiled ham, 150 g smoked salmon, 1 can water-packed tuna, Moletto Velato extra-virgin olive oil, salt.
To prepare: Beat the eggs in a bowl, add chopped parsley and basil and salt to taste. Grease a 20 cm (8 in) non-stick frying pan and ladle in part of the egg mixture to form a thin frittata. Cook on both sides for just a few minutes. Continue until all the mixture has been cooked.
Proceed to make the sandwiches using the salmon, ham and tuna and pickled onion.
Salmon sandwich:
Lightly spread a layer of olive paste on one of the frittatas, cover with part of the arugula and salmon, add a second layer of frittata and filling and cover with a third frittata.
Ham sandwich:
Lay some ham on one of the frittatas, layer over it some sliced artichokes in oil and a lettuce leaf, add another layer of frittata and filling and cover with a third frittata.
Tuna and pickled onion sandwich:
Blend the water-packed tuna with the mayonnaise, add the capers and a few pickled onions coarsely chopped. Spread some of the filling on a frittata, cover with some slices of tomato, add another frittata, repeat the filling and cover with a third frittata.
Serve the frittata sandwiches warm or cold, cut into wedges.
Recommended wines:
Glisy Frizzante Igt Veneto Orientale
Moletto Rosa Frizzante Igt Veneto Orientale
Pinot Bianco Doc Lison-Pramaggiore