Who invented bruschetta and how are they made?

The answer to the question “Who invented the bruschetta?” for most Italians leaves no room for interpretation …. WE! Truth or myth? And how are they done? Read all the way and you will get your idea.

Bruschetta: The favorite Italian appetizer even abroad.
There are really many, Italians and non-Italians, who think that “bruschetta” is the most versatile and convenient snack on the peninsula.

Why is it the most acclaimed and loved Italian appetizer in Italy and abroad?
First of all, it must be pointed out that the true Italian bruschetta is multi-regional. The bruschetta are nothing more than slices of bread (the homemade one possibly) toasted and seasoned.

Bruschetta is adored by Italians but not only, because it is easy to find in American and European restaurants, but it is rarely “authentic”. (The tomato sauce used in some overseas restaurants is not a true topping for bruschetta.)

How is bruschetta made?
Toasted bread topped with fresh tomatoes, garlic, basil, extra virgin olive oil and salt is a common bruschetta. Toast the bread (preferably over a wood fire!) Before adding the ingredients (cold).

In Tuscany, classic toppings for crostini (bruschetta) include chicken liver and kale (sometimes called Tuscan cabbage or kale).

In Abruzzo it is seasoned with “venttricina”, a local pork salami. The simplest bruschetta in Italy? Toast topped with garlic, olive oil and salt. This is also called fett’unta or panunta (fatty bread).

It is found throughout the peninsula and beyond, especially in Lazio, Abruzzo and Tuscany. In Sardinia, pane carasau is toasted over a wood fire, then seasoned with olive oil and salt. (not really a bruschetta … but similar).

The origins of bruschetta
Bruschetta has a long and noble history. Whether it is from the Etruscans or the Ancient Romans, as some claim, it has fed for centuries laborers and peasants.

It was a hearty snack or meal for manual workers and a way to use stale bread. This is the most basic example of what his culinary genre has become.

The beauty of Bruschetta lies in its simplicity. But beware, bad ingredients can’t make good bruschetta. All the ingredients must be good, fresh and tasty for a good bruschetta, but the bread and olive oil (preferably extra virgin) are essential.

Bruschetta is a healthy snack
Although the base of a Bruschetta is often made with refined flour, wholemeal bread retains fiber and bran. It is also low in fat and contains around 2.5 grams of protein per slice. One slice of bread contains five to ten percent of the recommended daily intake of iron.

There are countless ways to make Bruschetta and it’s definitely worth a try (who among us hasn’t tried making one?)

To make a perfect bruschetta, choose ripe tomatoes, fresh basil and fresh garlic. Choose the best olive oil and if you want try also with balsamic vinegar for a plus recipe! Also, choose fresh basil as the basil flavor complements the tomato. Adding a little balsamic vinegar will add genuineness and freshness. If you plan to serve your Bruschetta to guests, consider adding fresh basil instead of dried basil.

What are your favorite bruschetta? Simple with oil, garlic and salt or other condiments?