| 词条 | Bruschetta | ||
| 释义 |
| name = Bruschetta | image = 2014 Bruschetta The Larder Chiang Mai.jpg | image_size = 250px | caption = Bruschetta topped with a tomato salad, caramelized balsamic vinegar, and Grana Padano | alternate_name = | country = Italy | region = | creator = | course = Antipasto | type = | served = Cold dish | main_ingredient = Bread, garlic, olive oil | variations = Tomato, vegetables, beans, cured meat, cheese | calories = }}Bruschetta ({{IPA-it|brusˈketta|lang}}) is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta.[1] In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled.[2] The dish was developed as a way of salvaging bread that was going stale.[3] In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the first oil of the season.[4] HistoryBruschetta originated in Italy during 16th century. However, stems of the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.[5] Pronunciation and usageIn Italian and non-English-speaking countries, bruschetta is pronounced {{IPA-it|bruˈsketta||It-Bruschetta.ogg}}. In English-speaking countries, it is sometimes anglicised as {{IPAc-en|b|r|uː|ˈ|ʃ|ɛ|t|ə}}.[6] The noun bruschetta (plural bruschette) comes from the Roman dialect verb bruscare, the equivalent of the Italian word abbrustolire which means 'to toast', or 'to roast over coals'.[7] Toasting bread and soaking it with freshly pressed olive oil is "a practice probably as old as Rome itself".[8][9] In the United States, the word is sometimes used to refer to a prepared topping, sold in jars and usually tomato-based, instead of the bread, a sense which is unknown in Italian.[9] See also{{div col|colwidth=30em}}
Notes and references1. ^{{Cite web|url=https://www.oilvinegar.com/en-us/gifts/bruschetta-trio/ |title=Bruschetta Trio |work=Oil and Vinegar company website |year=2015 |accessdate=2015-12-05 }} 2. ^{{Cite web |url=http://www.hannahfoods.net/mainproducts.html |title=bruschetta |work=Hannah International Foods |year=2010 |accessdate=2010-01-05 |deadurl=yes |archiveurl=https://web.archive.org/web/20100227184122/http://www.hannahfoods.net/mainproducts.html |archivedate=2010-02-27 |df= }} 3. ^The Dictionary of Italian Food and Drink, John Mariani. Broadway Books. New York, 1998 p. 45 4. ^{{cite web|url=http://www.welcometuscany.it/special_interest/wine_food_olive_oil/tuscan-food-recipes-italian-culinary-tuscany/tuscan-appetizer/Fettunta%20Toasted%20bread%20with%20olive%20oil.htm|title=Fettunta Toasted bread with olive oil|accessdate=21 March 2012}} 5. ^{{cite web | url=https://factslegend.org/11-facts-bruschetta/ | title=11 Interesting Facts About Bruschetta | author=Sankalan Baidya | accessdate=13 March 2018}} 6. ^{{cite web |url=http://www.merriam-webster.com/dictionary/bruschetta |title=bruschetta |work=Merriam-Webster Online Dictionary |year=2009 |accessdate=2008-02-22 }} 7. ^{{cite book |title=An A to Z of Food and Drink |last=Ayto |first=John |authorlink= |coauthors= |year=2003 |publisher=Oxford University Press |location=Oxford |isbn= |page=44}} 8. ^Marcella Hazan, Essentials of Classic Italian Cooking, {{isbn|0307958302}}, s.v. Bruschetta—Roman Garlic Bread 9. ^1 {{cite news |title=The Toast Of Italy: Bruschetta South Florida Chefs Put Their Own Spin on Traditional Dish |author=Hartz-Seeley, Deborah S |date=August 21, 2008 |work=South Florida Sun-Sentinel |page=E7 |url=http://articles.sun-sentinel.com/2008-08-21/features/0808190060_1_toasts-olive-oil-tomatoes}} External links{{Cookbook}}{{Commons}}
4 : Italian cuisine|Appetizers|Bread dishes|Toast dishes |
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