My favorite Bruschetta Place (Caffè or Snack Bar) just closed. The owners are taking a well-deserved retirement after years of good work.
It was a simple place, it’s name was Bar Ribolla Gialla, but the owners—a husband and wife—excelled in preparing bruschetta (pronounce that BrusKetta, not Brush-etta. It has nothing to do with brushes!)
I gathered there before theater with some friends; hence we also got the first review of the piece we were going to see.
Like: Good! Meh…, Horrible! Awfully long!
And we chose our own bruschetta then to share among their offerings, which were:
- Bruschetta with mushrooms
- With Gorgonzola and walnuts
- With aubergines
- With zucchini
- With asparagus
- With tomatoes and basil
- With prosciutto
They claimed that the good results were due to the special oven they had, which delivered a special crispness.
Probably, but Bruschetteare always worth a try at home.
All we need is the good basics: sliced bread from a loaf of Tuscan bread, good Extra Virgin Olive Oil,
Garlic, fresh basil, thyme, plus any of the above ingredients and some creativity.