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.
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.