Bruschetta The bruschetta is a poor peasant dish of the Italian cuisine, created by the need to reuse bread.

It is a slice of rustic bread, toasted ("bruscato") in the oven or on a grill, topped with a variety of ingredients, seasoned in its classic version with tomato and good quality extra virgin olive oil.

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.

Regional varieties

  • 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.
Ciao, sono Alessandro, e questa è IFN WebTV. Oggi siamo qui per fare una bruschetta classica, che è la base di tutte le bruschette.
Hello, I am Alessandro and this is IFN WebTV. Today we are here to make a classic bruschetta, which is the basis of all other bruschette.
È una bruschetta al pomodoro. Gli ingredienti per la bruschetta classica sono: pane casereccio, olio extravergine di oliva, aglio e sale.
It's a tomato bruschetta. The ingredients for the classic bruschetta are: bread, extra virgin olive oil, garlic and salt.
A questa base, per la bruschetta al pomodoro aggiungeremo: pomodoro fresco e basilico.
To this basis, for the tomato bruschetta we will add: fresh tomato and basil.
Tagliamo il pane, e lo mettiamo a tostare su una piastra ben calda da tutte e due le parti.
Let's cut the bread, and put it to toast on a hot plate on both sides.
Mentre la bruschetta si sta tostando, prepariamo al pomodoro.
While the bruschetta is toasting, let's prepare the tomato.
Lo mettiamo in una ciotola, un po' di sale, e un po' di olio.
We'll put it into a bowl, a bit of salt, and a little oil.
Infine, il basilico tritato. Mescolate il tutto.
Finally, the chopped basil. Mix everything.
Le bruschette sono pronte. Prendiamo l'aglio, lo strofiniamo bene, aggiungiamo un pizzico di sale ed infine l'olio extravergine d'oliva.
The bruschette are ready. Let's take the garlic, rub well, add a pinch of salt and finally the extra virgin olive oil.
Per quella al pomodoro sempre aglio, ben strofinato, non mettiamo il sale perché già l'abbiamo messo prima nei pomodori.
For the tomato one, always garlic, well rubbed, we won't put salt because we already put it in the tomatoes before.
Olio, e condiamo con il pomodoro. Alessandro, IFN webtv: le bruschette!
Oil and let's season with tomato. Alessandro, IFN webtv: the bruschette!