The word crostini means little toasts, whereas bruschetta has as its origin bruscare, to char or roast. I’ve always thought the difference to be in the bread used. When I make crostini, I use a baguette, thinly sliced on the diagonal. For bruschette, I use a thicker slice taken from a loaf of Italian bread. I toast both before piling on the fixin’s and sometimes pop them back into the oven afterward. It really does depend on what’s being used to top each off. And speaking of the fixin’s, you can use pretty much anything you like. Just stick with fresh ingredients and you won’t go wrong.
Mozzarella and Tomato Bruschette Recipe
1.7 cm slices of Italian bread plum tomatoes, seeded and chopped garlic, minced a few tbsp of sweet onion, diced fresh mozzarella, cut in cubes fresh basil leaves, hand torn Italian seasoning olive oil Balsamic vinegar dried oregano salt & pepper
Click for directions
Crostini alla Caprese Recipe
1.2 cm thick slices of baguette, cut on the diagonal cherry tomatoes, sliced in half fresh mozzarella, cut in ¼ inch (.6 cm) slices fresh basil leaves olive oil red wine vinegar salt & pepper
Emilia-Romagna is well known for its production of delicious food products yet there would be no cuisine in Emilia without Parmigiano Reggiano, the hard, semi-fat cheese, that is cooked but not pasteurized, slow-maturing with high-protein content and carries the fame of a secular nobility...
This spring we will plant an antique almost extinct bean, the solfino in our garden. I recently read an article from Le Marche & Food on Scoop.it about a rare flavorful bean from our region of Italy, I was intrigued. We pride ourselves on eating locally, growing our own food & supporting the values of Slow Food, so the thought of preserving a Marche heirloom seed from the dangers of extinction from industrial production was exciting! I contacted La Bona Usanza, the head of the local Slow Food convivium and cooperative that is responsible for cultivating the bean. In a noisy cafe in a medieval city outside Ancona we were told all about this curious, age-old bean. Solfino is small, round and pale yellow (like sulphur from which it takes its name) with a rich & creamy flavor commonly cultivated in the central Italy (Marche, Tuscany and Umbria) in the past.
The Solfino Bean has a particularly thin skin, creamy consistency, delicate taste and a capacity to hold up well in cooking. Affectionately considered "the rich mans beans," because they are so costly (25 Euro/kilo) most Marchigiani serve guests just a spoonful drowned in extra virgin olive oil, because as our friend says, the beans are "come oro" like gold. We recommend you serve it just-boiled, still warm, with a healthy drizzling of your best olive oil and a pinch of salt. So simple, so perfect. Peasant cooking with a bean fit for a king!... click the photo to read the full article
Visciolata del Cardinale is a tipical and traditional drink for the Italian region of Le Marche on the Adriatic coast. Strictly in accordance with an ancient recipe dating back to the middle of the 18th century, wine from selected grapes is mixed with the juice of sour cherries and sugar.
Method of production: In the month of June the sour cherries, picked by hand, are mixed with sugar, put in glass recipients jars and placed under the sun until September. The juice is then taken away and closed in barrels. The remaining sour cherries are then left to ferment with red wine must until March. At the end of March the juice is added to the fermented must which in the meantime has become wine. The product remains in the barrels for 6 months for refining, then it is bottled and left other 2 months to refine once this period is over the Visciolata is ready to be consumed. Alcohol: 14% ABV Serving: 13-16°C in small glasses Pairing: It is particularly delicious with chocolate desserts, fruit flans,ice cream or a strong cheese.
Via Mariano Pallottini
Since we bought our property here in Umbria, I have truly learned to appreciate the versatility of dried beans as beans and grains do play an important part in Umbrian cuisine. Although I often use the wonderful lentils from Castelluccio here in Umbria, the cicerchie (a dried bean that looks like a cross between fava beans and chickpeas), or cannellini beans in my kitchen, it has taken me longer to learn to love chickpeas. I recently bought a bag of dried chickpeas that cost me less than 2 euros at the grocery store and from that one little bag of beans, once cooked, Considered one of our most ancient foods, the health benefits and versatility of chickpeas (and other dried beans) should encourage us all to incorporate more legumes into our daily diets. Read more about Dried Legumes.
Buying Chickpeas - Look for beans that are intact and unbroken and try to buy from a source that has a good turnover. Very old beans will take longer to cook and often do not retain their shape as well as younger ones do. Storing Chickpeas - Do not mix your newly purchased beans with older ones and they may have different cooking times. Dried beans keep best stored in an air-tight container in a cool, dry place. Cooking Chickpeas - Chickpeas take longer to cook than most other dried beans and do require pre-soaking. Place in a large bowl of water in the refrigerator for up to 24 hours before cooking. Once soaked, bring beans and liquid to a boil in a large saucepan, then reduce the heat and cook until tender but intact, which may take anywhere from 1 1/2 to 3 hours depending on the age of the bean. Once cooked, drain and use as desired. I also cook extra beans and store them in the freezer for future soups and stews.
Via Mariano Pallottini