"Bruschetta" - the art of toasting

In the sun-drenched hills of Tuscany, where olive groves sway and vineyards stretch towards the horizon, there exists a rustic dish that captures the essence of Italian simplicity: Bruschetta. Its name dances on the tongue, evoking memories of warm afternoons, family gatherings, and the aroma of freshly baked bread. Like so many of Italy’s best dishes, bruschetta owes its birth to cucina povera, the humble cuisine of peasants who knew how to transform scarcity into abundance. Stale bread, once destined for the trash, was fire-roasted and flavoured with garlic, olive oil and salt and other available seasonal pantry products, thus finding new life through the alchemy of toasting.
The result? Not just sustenance, but a symphony of flavors.

Our "Bruschetta"
I Pani’s "Bruschetta" starts from a long golden loaf of bread cut into slices and then toasted.

Nowadays along the classic version with olive oil, I Pani proposes combinations of flavours typical of the Mediterranean cuisine (e.g. black olives, oregano, rosemary, tomato, onion). We can also evaluate more modern, festive and eccentric recipes for example with the addition of figs and raisins.

 I Pani has also developed two smaller bitesize versions of the traditional "Bruschetta": "Bruschettina" (aka "Crostino") and "Mini Bruschetta".

Serving suggestions
Thanks to the roasting process, I Pani's toasted line bread substitutes can be enjoyed to accompany sauces and canapés for appetizers and aperitifs, but also as simple snack anywhere and at any moment of the day.