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Bruschetta pugliesi is a culinary delight typical of the Puglia region in southern Italy. These simple yet tasty preparations represent the best of the local gastronomic tradition, characterized by wholesome ingredients and authentic flavors. The base of bruschetta pugliesi is made of slices of homemade bread, often Altamura bread or durum wheat bread, which is cut into thick slices and then grilled or toasted until it is crispy on the outside and soft on the inside. Once ready, the bread is rubbed with fresh garlic to infuse a pungent and aromatic flavor. The distinguishing element of bruschetta pugliesi is the generous use of local extra virgin olive oil, considered one of the best in the world for its superior quality and its intense, fruity flavor. The oil is poured generously over the freshly toasted bread, adding a note of richness and depth to the dish. Variations of bruschetta pugliesi can include a variety of fresh, seasonal ingredients. One of the most popular versions is with diced ripe tomatoes, seasoned with olive oil, salt, pepper and fresh basil. This simple yet tasty combination brings out the natural sweetness and acidity of the tomatoes, creating a perfect contrast with the crusty bread. Other variations can include black olives from Puglia, capers, anchovies, red onions from Acquaviva and local cheeses such as burrata or buffalo mozzarella. Each variation reflects the abundance and variety of ingredients that Puglia has to offer, making bruschetta a versatile dish suitable for different occasions. Bruschetta from Puglia is often served as an appetizer for lunch or dinner, but it can also be a great snack or light meal, especially during the summer months. It is a symbol of Puglia's hospitality and conviviality, a dish that invites you to share and enjoy the authentic flavors of the Mediterranean tradition together. INGREDIENTS: 1 loaf of bread (I'm using Sicilian bread) 300g of cherry tomatoes 250g of stracciatella oregano abundant quantity extra virgin olive oil abundant quantity salt to taste 2 cloves of garlic