|Place of origin||Italy|
|Serving temperature||Cold dish|
|Main ingredients||Bread, garlic, olive oil|
|Variations||Tomato, vegetables, beans, cured meat, cheese|
Bruschetta (Italian pronunciation: [bruˈsketta] (
In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way of salvaging bread that was going stale. In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the first oil of the season.
Bruschetta originated in Italy during 16th century. However, stems of the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.
Pronunciation and usage
The noun bruschetta (plural bruschette) comes from the Roman dialect verb bruscare, the equivalent of the Italian word abbrustolire which means 'to toast', or 'to roast over coals'. Toasting bread and soaking it with freshly pressed olive oil may be "a practice probably as old as Rome itself".
Notes and references
- "Bruschetta Trio". Oil and Vinegar company website. 2015. Retrieved 2015-12-05.
- "bruschetta". Hannah International Foods. 2010. Archived from the original on 2010-02-27. Retrieved 2010-01-05.
- The Dictionary of Italian Food and Drink, John Mariani. Broadway Books. New York, 1998 p. 45
- "Fettunta Toasted bread with olive oil". Retrieved 21 March 2012.
- Sankalan Baidya. "11 Interesting Facts About Bruschetta". Retrieved 13 March 2018.
- "bruschetta". Merriam-Webster Online Dictionary. 2009. Retrieved 2008-02-22.
- Ayto, John (2003). An A to Z of Food and Drink. Oxford: Oxford University Press. p. 44.
- Marcella Hazan, Essentials of Classic Italian Cooking, ISBN 0307958302, s.v. Bruschetta—Roman Garlic Bread
- Hartz-Seeley, Deborah S (August 21, 2008). "The Toast Of Italy: Bruschetta South Florida Chefs Put Their Own Spin on Traditional Dish". South Florida Sun-Sentinel. p. E7.
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