Over time, this dish has become a typical starter, with the addition of seasonings to suit the tastes of consumers and the typical products of the place.
- In Neapolitan cuisine, the bruschetta has been present for centuries, thanks to the huge production of tomatoes in Campania. It was born as a snack for farmers, who during breaks seasoned these slices of toasted bread with freshly picked tomatoes. The name probably derives from brusca, a brush to clean horses and oxen of dead hair, that recalls the bruschetta in its shape and roughness.
Then the bruschetta became a starter, seasoned with olive oil, garlic and tomato, sometimes oregano; later versions used anchovies, olives and cheeses. With time and the ever-changing Neapolitan cuisine, there are now many versions, topped with cream and peppers pate, mushrooms, zucchini, diced eggplant, mozzarella, scamorza cheese and pork cuts.
- Puglia boasts an age-old tradition on bruschetta; farmers used to toast slices of local bread on the always burning coals in the fireplaces, and dress with local olive oil and tomatoes.
- In Tuscany, the bruschetta is called fettunta or panunto. When the bread is hot and crispy, you rub a clove of garlic on the surface and then season with extra virgin olive oil, salt and pepper. It was prepared with homemade bread, even stale bread, and flavored also with meat and sausage.
- In Piedmont, there is a kind of bruschetta called soma d'aj, typical of Monferrato, Langhe, and the area of the headwaters of the Po river. The garlic cloves are rubbed on toasted bread and then bread slices are usually closed to form a sandwich, with inside slices of tomato, oil and salt. The soma was the food of harvesters during the lunch break and was accompanied with a bunch of muscat grapes.
- In Calabria, the bruschetta is called fedda ruscia, is seasoned very simply, with tomatoes, olive oil, salt, pepper and oregano.
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