Bruschetta made with tomatoes
Bruschetta (Italian pronunciation: [brusˈketta] (
listen)) is a food the origin of which dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In Tuscany, bruschetta is called fettunta, meaning "oiled slice".[citation needed] In the Abruzzo region of Italy a variation of bruschetta called ventricina is served. Raw pork products and spices encased in pig vesicles are aged and the paste spread on open slices of bread which are sometimes grilled.
Tradition
As olives are taken to the local mill for pressing in November and December, growers typically take some country bread with them. There is usually a small fireplace in the corner of the pressing room, and when the oil emerges from the press, the grower toasts a bit of the bread on the fire to sample the oil with. The next step is rubbing the toasted bread with garlic. Then, it is finished off with small, diced onions. This was a way of salvaging bread that was going stale. [1] Basis of pizza.[citation needed]
Pronunciation
In Italian, bruschetta is pronounced [brusˈketta], though in English-speaking countries it is commonly pronounced /bruːˈʃɛtə/.[2] The noun "bruschetta" is from the verb in the Roman dialect "bruscare," meaning "to roast over coals". [3] Following a semantic shift, some Americans mistakenly use the word "bruschetta" to refer to the topping instead of the dish. Many grocery store chains in the United States sell bottled "bruschetta," which is typically tomatoes, onion, garlic and other herbs.
References
External links
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