Bruschetta, or Italian open sandwich, is a piece of white country toasted bread, rubbed with garlic, soaked in olive oil and sprinkled with sea salt.
It is often supplemented with fresh vegetables, cheese, meat, and ham. It is unlikely that you will be able to visit the country without trying the world-famous antipasto. Bruschetta in Italy is often served as a standard addition to lunch or dinner.Italians pronounce bruschetta as “bruschetta” (with an emphasis on the “e” and a slightly drawn out “t”).
Where bruschetta was invented
Some historians claim that the original bruschetta was first prepared in Umbria, in the province of Perugia. However, dried garlic bread is considered “theirs” in all regions of Italy where they produce “liquid gold” – olive oil . The regions of Lazio and Tuscany also claim the right to be considered the birthplace of bruschetta.
However, historically, the cuisine of Umbria is the most “poor” and simple, so it is easy to assume that they began to dry bread there. In ancient times in Italy it was considered quite expensive and was prepared only a few times a month. The villagers couldn’t afford to throw away the dried out bun, but in order not to eat tasteless crackers, they came up with the idea of “refreshing” its taste with garlic and butter.
How to prepare and eat bruschetta in Italy
Traditionally, Italian bruschetta is made from ciabatta, cut into thick pieces. Then the bread is fried over an open fire without oil, after which the still hot slices are rubbed with plenty of garlic and poured with olive oil. Immediately before serving, they are sprinkled with coarse sea salt and ground black pepper, and supplemented with various toppings. And this is the main difference between bruschetta and a regular sandwich.
But figuring out the difference between crostini and bruschetta is much more difficult. The word crostini means “small toast” in Italian. This appetizer is also often made from ciabatta, but it is rarely rubbed with garlic. The bread is not dried, but immediately fried in olive or butter.
There is a difference in the fillings. For crostini in Italy, they choose pasty toppings that can be spread like pate. And on bruchetta, the filling is simply placed on top (most often, these are herbs, tomatoes, mozzarella). True, in Italian restaurants you can find bruschetta with truffles, fish and even sweets .Tourists in Italy often have a question about how to properly eat bruschetta according to etiquette? It’s very simple: you need to pick it up and bite off a little.
You shouldn’t order bruschetta with pasta . In Italian cuisine, appetizers are usually served with wine, first courses, and salads. It is also considered bad form to try to spread butter on bruschetta: antipasto is a “complete” dish. But adding a little salt and pepper to taste is not prohibited.
Where to try real Italian bruschetta
If you want to not only try real Italian bruschetta, but also learn more about the history and nuances of its preparation, be sure to visit the capital of Italy. Every year at the end of October the Bruschetta Festival is held in Rome . For two days, the best chefs from all over the country treat guests to traditional bruschetta, which is prepared with more than a hundred toppings. Entry to the festival is free.
The most “correct” bruschetta in Italy can be eaten in its unrecognized homeland – in the city of Spello in Umbria. Spello’s Olive and Brushetta Festival is held annually on the third Sunday of February. In addition to the opportunity to taste the highest quality olive oil (made by local farmers the old fashioned way, without ultra-modern innovations) and delicious snacks, Spello offers its guests to admire the perfectly preserved ancient Roman buildings, arches and towers.
The festival itself in Italy is noisy and bright. On the main street of the city they sell fresh, crispy bruschetta, generously sprinkled with cheese and herbs. Guests of the city are entertained by musicians and dancers. The highlight of the holiday is a parade of decorated farm tractors.
Those who come to Italy on non-festival days should not despair. Bruschetta is prepared in literally every restaurant and cafe. And some hotels even have their own traditions associated with this snack.
For example, at Country Relais & Spa Capranne, the hospitable hosts periodically conduct master classes for guests. In addition to basic Italian dishes, you can learn how to cook Antipasti Bruschetta Toscana (bread with olive oil, garlic, salt and pepper) and Bruschetta al Pomodoro (bread with tomatoes, basil, garlic, olive oil).In cafes and restaurants in Italy, the price of bruschetta starts from 1.5 € (depending on the city and class of establishment). Average cost – 4 €.
Directly in Rome, it is worth visiting the VinAllegro wine bar. The menu offers about 500 foreign and Italian wines and about 20 types of bruschetta. In the evenings there is pleasant live music, and candlelight dinners are often held. The cost of a set of 5 different types of bruschetta is 8 €.
Original Italian bruschetta is served at the Fish Market restaurant. Fried squid, ceviche and king prawns are served on garlic bread soaked in olive oil.
Of course, bruschetta cannot be called a delicacy. However, it is definitely worth adding to the list of dishes you must try in Italy .