What is bruschetta?

This bread dish can be encountered at the beginning of a meal as an Antipasto, sometimes at a restaurant on its own, or at a local street food spot. Bruschetta has a history of several hundred (perhaps thousands of) years and a specific method of preparation (unlike ‘crostini’).

So here are a few things you should know about Bruschetta:

Over time, it was viewed as food for the less fortunate, but it has now transformed into a delightful appetizer – antipasto.
The modern classic bruschetta is believed to have originated in Naples, yet it has gained popularity all over Italy.
There’s no doubt that the bread choice influences the quality of the bruschetta. Rustic bread is highly recommended.
Bruschetta highlights local ingredients. As a result, variations exist from one region to another.

- The use of toasted bread began, probably in Tuscany. There are estimates that it dates back to the Etruscan period.

- One of the theories for the name ‘bruschetta’ comes from its resemblance to a brush (oval shape) that was used for cleaning horses/bulls, known as: la brusca.

- The initial motivation for preparing the dish was to use leftover bread loaves – instead of throwing them away.

- Each slice was toasted over the fire (abbrustolita) and then rubbed with garlic.

- There is a belief that rubbing the bread with garlic had health reasons. To this day, the anti-inflammatory properties of garlic are well known.

- In Florence, a slice of bread with olive oil is called Fettunta – a greasy slice. (There is a restaurant by that name, La Fettunta, right in the center.)

In Piedmont, they called the soma d’aj the ‘cargo’, which refers to what was carried on the donkey, with olive oil being a significant ingredient in the food. (In the Langhe region near Turin, there is a restaurant named Soma Daj Bruschetteria.)
In Calabria, they named it fedda ruscia, which means toasted bread.
Tip 1 for preparation: It’s recommended to use bread that has already hardened to enhance the flavor it absorbs.
The bread is toasted on both sides, and garlic is spread on each side.
The bitterness of the garlic balances out the sweetness of the tomato flavor.
The fresh tomatoes are cut into small cubes, a light drizzle of olive oil, salt, and a fresh basil leaf.

You can find many eateries with the name Bruschetteria boasting a wide variety of flavors, toppings, and spices.
In restaurants – it’s recommended to order the antipasto: bruschetta to taste the local cuisine. Beyond the classic bruschetta, they will usually add one or two local variations.
What’s the difference between bruschetta and crostini? The preparation method. Crostini go into the oven with the toppings like cheese or vegetables already on them, while bruschetta is first toasted, then garlic is spread over it, and so on…