Bruschetta
 Bruschetta topped with a tomato salad, caramelized balsamic vinegar andGrana Padano cheese | |
| Course | Antipasto |
|---|---|
| Place of origin | Italy |
| Serving temperature | Warm (bread only) or cold |
| Main ingredients | Bread,garlic,olive oil |
| Variations | Tomato,vegetables,beans,cured meat,cheese |
Bruschetta(/bruːˈskɛtə/,[1]/bruːˈʃɛtə/,[2]Italian:[bruˈsketta]) is anItalianantipastoconsisting ofgrilledbread often topped witholive oiland salt. Most commonly it is served with toppings oftomato,vegetables, beans, cured meat, and/orcheese.In Italy, bruschetta is often prepared using abrustolinagrill.
Etymology
[edit]The nounbruschetta(pl.:bruschette) comes from theRomanesco dialectverbbruscare,the equivalent of theItalianwordabbrustolire,which means 'to toast', or 'to roast over coals'.[3]
Waverley Root noted in 1971 thatbruschettowas the Roman term for the dish, with other Italians referring to it asschiena d'asino(lit. 'ass's back').[4]: 91
In the United States, the word is sometimes used to refer to a prepared topping, sold in jars and usually tomato-based, instead of the bread, a sense which is unknown in Italian.[5]
History
[edit]Bruschetta was first documented in English byElizabeth Davidin 1954.[6]David observed inItalian Foodthat "bruschetta are eaten with the newly made oil" in the olive oil-producing districts of Tuscany andUmbria.[7]
Waverley RootandMarcella Hazantrace the origins of bruschetta toancient Rome.According to Root, ancient Romans called bruschettaclustrumorcrustulum.An inscription found in theSabinecity ofCuresdocuments that clustrum was distributed to people together withmulsumon important holidays such asSaturnalia.[4]: 103 Hazan states that bruschetta's origins are "probably nearly as old as that of olive oil itself". In ancient Rome, the first taste of olive oil was "likely an oil-soaked piece of bread that may or may not have been rubbed with garlic". In modern times, bruschetta was a staple of thetrattoriathat made up "for the frugality of the fare". Over time, the dish gained popularity and made its way into the cuisines of higher social classes.[8]
The International Culinary Center dates bruschetta to theMiddle Ages,when toppings were served on bread instead of plates.[9]
Types
[edit]A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involvesbasil,fresh tomato, garlic and onion ormozzarella.Bruschetta is usually served as a snack orappetizer(antipasto). In some countries, the prepared topping is marketed as bruschetta.[10]
In theAbruzzoregion of Italy, a variation of bruschetta made with a salami calledventricinais served. Rawporkproducts and spices encased inpig bladderare aged and the paste spread on open slices of bread which are sometimes grilled.[11]The dish was developed as a way of salvaging bread that was going stale.[12]
According to theInternational Culinary Center,the termbruschettais sometimes used interchangeably withcrostiniand theTuscandishfettunta.[9]In Tuscany,fettuntais usually served without toppings, especially in November, to taste the first oil of the season.[13]
-
Bruschetta with chopped tomatoes and basil -
Bruschetta with olive oil andprosciutto
See also
[edit]
- List of bread dishes
- List of toast dishes
- Garlic bread
- Crouton
- Pa amb tomàquet– a similar dish inCatalan cuisine
- Torricado– a similar dish inPortuguese cuisine
References
[edit]- ^"bruschetta".Dictionary.com.Retrieved2019-07-31.
- ^"bruschetta".Merriam-Webster Online Dictionary.2009.Retrieved2008-02-22.
- ^Ayto, John (2003).An A to Z of Food and Drink.Oxford: Oxford University Press. p. 44.ISBN0192803514.
- ^abRoot, Waverley(1977). "III. Lazio".The Food of Italy.Vintage Books.ISBN0-394-72429-1.
- ^Hartz-Seeley, Deborah S (August 21, 2008)."The Toast Of Italy: Bruschetta South Florida Chefs Put Their Own Spin on Traditional Dish".South Florida Sun-Sentinel.p. E7. Archived fromthe originalon 2018-01-24.
- ^Butterfield, Jeremy, ed. (2016). "bruschetta".Fowler's Concise Dictionary of Modern English Usage(3 ed.).Oxford University Press.p. 95.ISBN978-0-19-966631-7.
- ^David, Elizabeth(1989). "Eggs, cheese dishes, pizze, etc.".Italian Food.Penguin Books.p. 128.ISBN978-0-140-27327-4.
- ^Hazan, Marcella(1976). "Antipasti".The Classic Italian Cookbook.Alfred A. Knopf.p. 49.ISBN0-394-40510-2.
- ^abInternational Culinary Center(2012). "Antipasti".The Fundamental Techniques of Classic Italian Cuisine.Stewart, Tabori & Chang.p. 40.ISBN978-1-58479-990-0.
- ^"Bruschetta Trio".Oil and Vinegar company website.2015. Archived fromthe originalon 2015-12-08.Retrieved2015-12-05.
- ^"bruschetta".Hannah International Foods.2010. Archived fromthe originalon 2010-02-27.Retrieved2010-01-05.
- ^Mariani, John(1998).The Dictionary of Italian Food and Drink.New York: Broadway Books. p. 45.ISBN0767901290.
- ^"Fettunta Toasted bread with olive oil".Archived fromthe originalon 9 May 2012.Retrieved21 March2012.
External links
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