bruschetta

Ancient delicious bruschetta recipe

That of bruschetta is a tasty recipe of peasant cuisine, widespread throughout Italy, probably originating from Lazio and Tuscany. Among the different types of bread used, the Tuscan one is the best and most capable of enhancing the other ingredients.

“bruschettais a term derived from Vulgar Latin (or already the Lazian dialect)to grazewhich stands forto burnthe breads, a meaning that alone explains part of the recipe. Bruschetta, in fact, derives from the need in the countryside not to throw away any food and, therefore, to reuse even dry side dishes orold.

To obtain the authentic recipe, a perfect bruschetta, it is necessary to toast the bread (preferably Tuscan), rub a clove of garlic on its surface and moisten it with extra virgin olive oil. Usually, sliced or rubbed tomatoes (in the typical regional organic variety) and basil are also added to this base. Any ingredient in bruschetta is enhanced to the highest degree.

Oregano can be added to the tomato, or various types of pâté (olives, artichokes), or local cheese: every family has its own recipe.

Bruschetta is also traditional in Piedmont, Calabria, and Apulia: all regions enhance their typical products with it.