hello firenze

To prepare for our trip to Italy, I have been reading a fabulous book of writings titled, "The Collected Traveler". The notion of a foodie is to flip directly to the La Cucina Italiana section. First things first. According to the memoir, Americans have bruschetta allllllll wrong (among other things). Agreed.

Her recollection of a fabulous bruschetta:

"To prepare the old way, you take a pagnotta, or big loaf of country-style bread (preferably baked in a wood-fired oven to give it a thick, chewy crust) and, cut it into inch-think slices. Then you toast it in a fireplace or over charcoal. It should be a little scorched or blistered. While the bread is still hot, you rub it with a cut clove of garlic, pour the best olive oil available over it, and sprinkle with salt."

Lovely.