I had occasion to spend some months in Florence, Italy at my Daughter's home last year, & loved the times I spent with her Italian cook! She gave me a "boatload" of recipes as well as showing me how to make them easily. Even tho they have "super-markets" there, most natives use an area under one roof, with butchers, breadmakers, cheese makers, the works, in fairly large cubicals, nested with-in. Almost like a little town within the big town. It seemed like it was at least a full square block containing little streets. It was fascinating, & she goes daily, except Sunday.
She makes her bruschetta almost, sorta, the same. She uses fresh basil, ("why would anyone use dried?"). Marinara sauce (once in a while) no honey, but the biggest difference is she always mixed in Basalmic vinegar. A REALLY good wooden cask aged one. And oh is there a difference! She used Romano cheese and asiago something or other cheese. She says parmesan is too strong for this, & one "needs a melt-able, shredded cheese." She sometimes served cold with or without cheese. She taught me that it was pronounced "Brusketta". Oh, but she didn't use "English muffins" but did use sliced (toasted) Italian breads as well as sliced, toasted chiabatta bread, in addition to the long, thinly sliced baguette. HTH!!!
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I had occasion to spend some months in Florence, Italy at my Daughter's home last year, &...