The Bruschetta Place

My favorite Bruschetta Place (Caffè or Snack Bar) just closed. The owners are taking a well-deserved retirement after years of good work.

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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!

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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.

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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