Place of origin
|Bread, garlic, olive oil, topping (tomato, vegetables, beans, cured meat, or cheese)|
Bruschetta (Italian pronunciation: [bruˈsketta] ( )) is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt and pepper. Variations may include toppings of tomato, vegetables, beans, cured meat, 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 some countries, a topping of chopped tomato, olive oil and herbs is marketed under the bruschetta name.
In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way of salvaging bread that was going stale. In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the very first oil of the season.
Pronunciation and usage
In Italian, bruschetta is pronounced [bruˈsketta]. In English-speaking countries it is pronounced either //, which more closely resembles the Italian pronunciation, or //. In the United States, where grocery stores sell jars of "bruschetta", the word is sometimes used to refer to the topping instead of the bread.
The noun bruschetta comes from the Roman dialect verb bruscare, meaning 'to roast over coals'. According to Marcella Hazan, the dish probably originates in ancient Rome, when olive growers bringing their olives to the local olive press would toast slices of bread to sample their fresh-pressed oil.
- Garlic bread
- List of hors d'oeuvre
- Pa amb tomàquet, a similar dish in Catalan cuisine
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- "Fettunta Toasted bread with olive oil". Retrieved 21 March 2012.
- In Italian the digraph <ch> is always pronounced /k/.
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- Ayto, John (2003). An A to Z of Food and Drink. Oxford: Oxford University Press. p. 44.
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