Antipasti (entrée) -The real Italian bruschetta
I grew up in Tuscany with bruschetta, and I still have it for breakfast or snack at least 3-4 times a week. The Italian bruschetta seems to be very popular everywhere nowadays, and the word "bruschetta" is often in menus of cafés and restaurants here in Australia, too. The original bruschetta (pronounced "broo-skeh-tah", not "broo-scheh-tah") comes from Tuscany, and the word literally means roasted over coals. The bruschetta or "fett'unta" is simply a slice of Tuscan bread roasted and rubbed with a garlic clove, than drizzled generously with extra virgin olive oil and seasoned with salt, better if the oil is of the new harvest, strong and rich of flavours. Nothing else. Because the bruschetta was prepared mostly to appreciate the new oil, a simply and quick recipe to enjoy the fruit of the harvest. Eventually, the bruschetta was often served with a chopped tomatoes salad, seasoned with a generous quantity of extra virgin olive oil (again!), salt and garlic. Now is common to serve the bruschetta with several different toppings, from buffalo mozzarella in the "bruschetta caprese", with cherry tomatoes, basil and black olives, but some recipes use mushrooms, eggplants, zucchini and several other vegetables. The common elements are anyway the rustic bread and an excellent extra virgin olive oil, and of course a generous amount of salt, essential ingredients of all Tuscan recipes. |
 
DessertsTorta ricotta e uvetta (ricotta and sultana cake) This is a beautiful traditional cake from Lazio region, easy to prepare and absolutely delicious. The main ingredient is supposed to be sheep ricotta, but since here in Australia is almost impossible to find such an ingr... |
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