Bruschetta: Simplicity that tells Italy’s story

Classic tomato bruschetta is already perfect for the summer season, but we still suggest a richer alternative: a delicious vegetarian bruschetta with cherry tomatoes, mozzarella, aubergine, and peppers. Just sauté the aubergine and peppers in pieces in a pan, then combine them (while still warm) with diced tomatoes and mozzarella. Once everything is arranged on the toasted bread, you’ll get a perfect union between the flavour of the cooked vegetables and the absolute freshness of tomato and mozzarella.
For a maritime version, just add some tuna in oil to this recipe to get a delicious fish bruschetta!

For the season of flowers, a fragrant and delicious recipe: bruschetta with sun-dried tomatoes, pesto, and prosciutto. Just spread a generous amount of homemade basil pesto on the toasted bread, add some sun-dried tomatoes in oil, Grana Padano shavings, and thin slices of prosciutto. A recipe that combines the sweetness and savouriness of prosciutto and Grana Padano with the slightly bitter notes of the tomatoes. Everything is perfectly bound by the aromatic scent and freshness of the basil pesto – a must-try!

For the colder season, we suggest a delicious and sweet bruschetta with lardo and honey. It’s super easy to prepare and perfect to serve as a starter. The important thing is to start with quality ingredients: well-aged and thinly sliced lardo, and chestnut or acacia honey. An addition of Grana Padano shavings gives this recipe a touch of savouriness, truly irresistible!