Do you want bruschetta?
Here is the best recipe
so you can prepare it on your own…

Bruschetta (or Fettunta as we call it) has a typical taste of November because it coincides with the fresh oil. It can also be eaten at other times of the year, but in that case you lose the characteristic bitter-spicy taste from the “new” oil.

Fettunta

Preparation time: 10 minutes

Cooking time: 10 minutes

Bread

Extra Virgin olive oil

Garlic

Salt

Black pepper

Cut the unsalted home-made bread in one centimeter slices, that has to be well done with a crusty outside and crumby center, and toast them. Rub them generously with garlic without thinking about the bad breath that you are going to have: semel in anno licet insanire (once a year a craziness is allowed) that’s what the supreme poet Dante Alighieri said!

Finally put them on a large plate and moisten them with oil, salt and pepper and… eat them very hot! In the summer when it’s hot, the right and tasty thing to put on the ‘fettunta’, is some fresh tomatoes and a leaf of basil, and if you prefer, some onion.

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