bruschetta al pomodoro
Emark with us to discover the importance of the most famous Italian appetizer !
Have you ever wondered why Bruschetta al Pomodoro is such a popular an well-known aperitive ?
For the people that don’t know what this post is about, shortly said we talk about a slice of grilled or toasted white bread with garlic, extra virgin olive oil, chopped tomatoes, salt and fresh basil. As for it’s origins real Italian bruschetta was prepared simply with bread and regional olive oil and dates back to the Roman era. Over time, when it spread over the Italian peninsula, basil and garlic were added. Tomatoes weren’t placed to the top until after the 15th century, when they were brought to Italy from the Americas.
When is the best time to enjoy Bruschetta al Pomodoro ?
In Italy, bruschetta is a year-round dish, but it tastes best in the summer when the tomatoes are ripe from the vine. Italy has a 12-month growing season and is a mild climate, therefore tomatoes are generally good from April to the end of September.
In the summer, traditional Italian bruschetta is typically served as an appetizer or, depending on the region, as part of a mixed appetizer plate or antipasto misto.
Ordering Advice: One of the greatest ways to experience the local food of a place is to get the antipasto misto. A lot of eateries will assemble a small dish featuring the most well-liked and well-known regional specialties.
Wondered how you eat it ?
We eat bruschetta with our hands here in Italy. It’s going to be a messy affair, so be ready for that. It’s possible for the tomatoes to come loose, land in your clothes, or spill out of your mouth. Everything that is happening in this instance is entirely appropriate and reasonable!
Although it is not common, you may occasionally witness an Italian chopping it with a knife and fork.
Because bruschetta al pomodoro is often served as an antipasto or appetizer, and it pairs well with white or rosé wines.
If you want to make a dinner out of true Italian bruschetta, simply add a side salad, grilled veggies, and/or a few wedges of your favorite cheese. We often like to serve it with prosciutto crudo and melon for a quick summer lunch.
Crostini misti are typically served as antipasti on Italian restaurants. These mixed crostini are topped with various ingredients, including tomatoes. To recreate this at home, serve true Italian bruschetta alongside various crostini, such as crostini con salsiccia e stracchino, crostini with white beans, and crostini with liver pâté.