Bruschetta

Bruschetta [ brusket ː a listen? / I] is one of the Italian antipasti. The original " poor people's food" come from Central and Southern Italy. Freshly toasted bread such as Pane Pugliese ( with hard crust ) is still warm rubbed with a halved clove of garlic and then drizzled with olive oil, pepper to taste and eaten salted and immediately.

Variations

• Bruschetta is often provided with a coating, depending on the region and convenience are numerous variations known.
• Often employed, for example, a coating with chopped tomatoes and fresh basil ( bruschetta con pomodoro e basilico ). These tomatoes are diced ( the cores will be removed ) and with garlic, basil, olive oil and some salt and pepper mixed. The bread ( white bread or pizza dough is usual ) is toasted and occupied just before serving with the tomato - garlic mix. This version is very common in Tuscany and the area around Naples.
• In Abruzzo Pescara around Bruschetta is also very happy to be eaten with ham, and with Arrosticini (grilled mutton cubes ), it is there as a specialty.
• In Tuscany it is prepared with unsalted bread ( pane sciocco ) and is then called Fettunta.
• In Calabria the bruschetta fedda Ruscia means ( toasted slice of bread ) and is eaten with olive oil, salt, pepper and oregano or paprika. Other possible ingredients are tomato, garlic and onion.
• A variant of Catalan cuisine is Pa amb tomàquet.