Bruschetta : la simplicité qui raconte l’Italie

The term bruschetta comes from the Roman dialect “bruscare”, meaning to toast, and this is precisely the heart of the preparation: a slice of toasted or “bruscato” bread, simply but deliciously topped.

The term bruschetta comes from the Roman dialect “bruscare”, meaning to toast, and this is precisely the heart of the preparation: a slice of toasted or “bruscato” bread, simply but deliciously topped.

In Italy, bruschetta is perfect for any occasion: it can be part of an aperitivo platter, a starter to serve before a dinner with friends, or even a quick snack or a light and tasty summer lunch!

Over time, bruschetta has become one of the icons of Italian cuisine and has developed countless variations. The classic bruschetta is topped with garlic, oil, cherry tomatoes, Grana Padano, and fresh basil, but there are all sorts of variations, enriched with cured meats, spreadable cheeses, vegetables, mushrooms, tasty sauces, and much more.
In short, in Italy, bruschetta is the perfect dish to unleash your creativity, but before experimenting, let’s start with the basics…

The perfect bruschetta starts with the right bread: the traditional choice is Tuscan bread, as it has a crispy crust and is low in salt, but ciabatta, a baguette, or any other type of homemade bread will also work well. How do you toast the bread? Preparing it is very simple: just cut it into 1 cm slices and toast it in the oven at 200°C until both sides are perfectly golden (yes, the lazier ones can use a toaster).

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!

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!

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!

The taste of autumn is perfectly encapsulated in a bruschetta with sausage, mushrooms, and truffle!
Just sweat the diced sausage in a pan, let it rest once golden, and cook the mushrooms in the same pan: diced porcini or whole honey fungus, adding a bit of fresh parsley at the end. Once everything is arranged on the toasted bread, simply add Grana Padano and truffle shavings for a rich and enveloping taste, perfect for welcoming the cold season.