One of the most typical Italian appetizers, this delicious dish has rural origins. In fact, in its earliest versions, it was made with what grew in the family orchard. Nowadays, the ingredients are the same simple ones: slices of lightly grilled bread, garlic, extra virgin olive oil, and fresh finely diced tomatoes. Bruschetta used to be a dish to have at home, by the fire, where the peasants would reunite after coming home at sunset after a day of work in the fields
The name and its mysterious origins
The origins of the name are still unclear. Some experts say that it comes from the Italian word abbrustolire (“toast on the fire”). Others claim that it comes from the Italian term brusca, a small brush with very coarse hair still used to brush horses, its shape resembling the one of the slice of bread used for bruschetta. Finally, there are some who suggest that the name comes from the adjective brusco (“brusque” in English) because of the sharp taste that the first bite of bread, garlic and oil has in the mouth.
A national appetizer
Three Italian regions originated this dish: Tuscany, Campania and Apulia.
Tuscany gave it a special name; fettunta (from the Italian fetta unta: “greased slice”), that suggests that the bread was generously seasoned with extra virgin olive oil. In fact, the regional recipe only mentions a large slice of grilled Tuscan bread, garlic, and oil (with a pinch of salt, since Tuscan bread is traditionally not salted).
The diced tomato was added thanks to the tradition of Campania (and Apulia) of growing tomatoes (after the plant was imported from South America by Columbus as an ornamental plant).
But bruschetta has quickly become a national dish, thanks to its easy preparation and its great taste. It is offered as appetizer or as delicious snack in every Italian region. There are some variations according to the different ingredients locally available: basil, capers, anchovies, grilled or raw peppers cut in thin slices, and/or oregano.
The right wine
Bruschetta’s strongly profiles as greasy (from the oil) and acidic (from the tomato). The best wine to complement these flavors is a dry white wine that is not too aromatic. For instance, a Villa Bucci Riserva (to be served cool and not cold): this wine from the central region Marche is available in the United States, and its 13.5% alcohol content makes it versatile, allowing a slow enjoyment from appetizer to first course and even meat.
