1. Roast the datterino tomatoes at 180°C for 15 minutes with olive oil, salt and oregano.
2. Toast the bread slices on a grill or in the oven until golden and crispy.
3. Spread a generous layer of stracciatella on each bruschetta.
4. Place the roasted tomatoes and horse shredded meat on top of the stracciatella.
5. Garnish with fresh basil leaves and a drizzle of raw extra virgin olive oil.

The shredded meat should always be placed cold, as a final touch, to preserve its fibrous texture and the aroma of the curing process.