{"id":1634,"date":"2025-09-19T19:08:15","date_gmt":"2025-09-19T17:08:15","guid":{"rendered":"https:\/\/spigamadre.se\/?p=1634"},"modified":"2025-10-17T08:24:20","modified_gmt":"2025-10-17T06:24:20","slug":"bruschetta","status":"publish","type":"post","link":"https:\/\/spigamadre.se\/en\/bruschetta\/","title":{"rendered":"Bruschetta"},"content":{"rendered":"<div><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-1780 alignleft\" src=\"https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-300x300.jpg\" alt=\"\" width=\"424\" height=\"424\" srcset=\"https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-300x300.jpg 300w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-1030x1030.jpg 1030w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-80x80.jpg 80w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-768x768.jpg 768w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-1536x1536.jpg 1536w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-2048x2048.jpg 2048w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-36x36.jpg 36w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-180x180.jpg 180w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-1500x1500.jpg 1500w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-705x705.jpg 705w\" sizes=\"auto, (max-width: 424px) 100vw, 424px\" \/><\/div>\n<div><\/div>\n<div style=\"text-align: center;\">What is your favorite way to eat sourdough bread? I specify &#8220;sourdough&#8221; because the characteristics of industrial or semi-industrial bread are so different, in consistency to the palate, flavor, shelf-life and so on, that they feel like two entirely different food items to me. I admit that I can fancy packaged bread in some preparations, like the Swedish <strong>sm\u00e5rg\u00e5st\u00e5rta<\/strong>, a personal favorite since I moved to Sweden, or my beloved <strong>tramezzini<\/strong>, the breakfast and <em>mellis<\/em> (afternoon snack) of my childhood. However, I could never possibly conceive to toast packaged bread and use is for bruschetta. Here comes a short writing on the topic, from the book I am currently writing &#8211; my fourth book, out by the end of 2026.<\/div>\n<p>&#8220;One of the simplest and most typical Italian antipasti, bruschetta, is rarely served in its original form outside of Italy. The basic version of bruschetta is nothing more than a slice of stale sourdough bread toasted over an open fire (later a grill or a pan), brushed with fresh garlic and drizzled with olive oil. Although this way of eating bread was probably common to all parts of Italy that were blessed with olive trees since ancient times, the term bruschetta itself comes from the Lazio region -the region that includes the city of Rome. The term <em>bruscare<\/em>, to toast over an open fire, belongs in fact to the early Vulgar Latin spoken in Lazio region in the early Middle Ages, which survives in current Roman dialect. Recently, this word has also been added to the Italian language.<\/p>\n<div id=\"attachment_1782\" style=\"width: 436px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1782\" class=\"wp-image-1782\" src=\"https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-v4-jpg-1-300x273.jpg\" alt=\"\" width=\"426\" height=\"387\" srcset=\"https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-v4-jpg-1-300x273.jpg 300w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-v4-jpg-1-1030x936.jpg 1030w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-v4-jpg-1-768x698.jpg 768w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-v4-jpg-1-1536x1396.jpg 1536w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-v4-jpg-1-2048x1862.jpg 2048w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-v4-jpg-1-1500x1364.jpg 1500w, https:\/\/spigamadre.se\/wp-content\/uploads\/2025\/09\/bruschetta-v4-jpg-1-705x641.jpg 705w\" sizes=\"auto, (max-width: 426px) 100vw, 426px\" \/><p id=\"caption-attachment-1782\" class=\"wp-caption-text\">original illustration by Joakim Ceders<\/p><\/div>\n<p>The habit of toasting stale bread stemmed from the necessity to avoid wasting any amount of bread, which used to be rural Italy\u2019s most precious staple food. Bruschetta was also a common way for herders, who did not have access to fresh bread for extended periods of time, to be able to use the stale loaves they brought from home during the long excursions to follow their cattle.<\/p>\n<p>In Central Italy and Piedmont, bruschetta is still served simple, with garlic and olive oil but it is called <em>fettunta<\/em> or <em>panunta<\/em> in Tuscany and <em>S\u00f2ma d&#8217;aj<\/em> in Piedmont. The version with tomatoes that is the most known outside of Italy is a later development of bruschetta that regarded only the South, where tomatoes became central to the local cuisine since 1800s. Here bruschetta with added tomatoes takes on yet different names: <em>fredda ruscia<\/em> in Calabria, <em>fredda rossa<\/em> in Basilicata, <em>pane arruscato cu \u2018a pummarola ncoppo<\/em> in Campania.<\/p>\n<h2>Ingredients<\/h2>\n<p>Portions: 4<br \/>\n4 slices, preferably 1- or 2-days old sourdough bread<br \/>\n2 garlic cloves, peeled<br \/>\nExtra Virgin Olive Oil, possibly a strong flavored one<br \/>\nSalt<\/p>\n<p><strong>Preparation Time:<\/strong> 10 minutes<\/p>\n<p>Ideally, toast the bread slices on a grill. Alternatively, toast over a pan on medium heat without any oil added, until both sides are slightly browned.<br \/>\nBrush energetically the garlic on the hot bread slices, drizzle with a generous amount of olive oil and season with salt.<br \/>\nBruschetta is perfect paired with grilled sausage and other meats, but goes well also with vegetarian accompaniments like beans, commonly served with bruschetta in the Italian region Umbria.&#8221;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What is your favorite way to eat sourdough bread? I specify &#8220;sourdough&#8221; because the characteristics of industrial or semi-industrial bread are so different, in consistency to the palate, flavor, shelf-life and so on, that they feel like two entirely different food items to me. I admit that I can fancy packaged bread in some preparations, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1634","post","type-post","status-publish","format-standard","hentry","category-senza-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.1.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bruschetta - Spigamadre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/spigamadre.se\/en\/bruschetta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bruschetta - Spigamadre\" \/>\n<meta property=\"og:description\" content=\"What is your favorite way to eat sourdough bread? 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