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by Rita Boini

umbrian extra virgin olive oil recipes
  • 4 slices of homemade bread
  •  2 cloves of garlic
  • ½ glass of extra virgin olive oil
  • salt



Toast, or maybe brown on grid, the slices of bread. Peel the garlic, slice garlic in a half and rub it off the slices of bread. Salt, sprinkle with oil and bring to the table.



Bruschetta was born in the mills, when the new oil was poured out during olives milling. It is typical of the central part of Italy, but now it is eaten all over the year. To the basic preparation – with olive oil – there were added variations that that have little to do with it, except the one with tomato. In the countryside they used to prepare toasted bread with a tomato rubbed on it, especially for kids’ snack.  


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