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<pre>Italian recipe of the BRUSCHETTA: To toast one bread slice, to flavor with
fresh tomato, extra oil vergine of olive, rooms, origano, garlic.


----- Original Message -----
From: P Caird <caird@hitech.net.au>
To: <OliveOil@onelist.com>
Sent: Tuesday, February 15, 2000 9:23 AM
Subject: Re: [OliveOil] BRUSCHETTA


> From: "P Caird" <caird@hitech.net.au>
>
> I am compelled to contribute to this discussion. At my oil house the
olives
> come in, are washed, kneaded and then the oil begins to run. The bread is
> popped in a toaster, I grab a clove of garlic and really rub it into the
> bread and then. And then I hold the garliced bread under the spout of the
> freshly - you cannot get fresher - extracted oil. It lierally pours onto
> the bread, no half measures here, and then consumed. Absolute seventh
> heaven. Quite often we have to press through the night. At these times a
> local bottle (or two) of good red wine is consumed.
>
> Look forward to this my friends. It is quite exquisite.
>
> My press only processes 100kg/hr but it produces some of the finest oils I
> have tasted. Although a young country (in terms olive oil production) we
> are gaining considerable knowledge as we progress. The verdale, the
> mission, the sevillano and, this year, the corregiola will be tasted.
Along
> with a whole batch of unknowns - the colonials!
>
> As my wife is often with me on these occasions I can assure Marco that the
> Valentine effect is quite pronounced. And Marco, thanks for that link.
> 'Twas really interesting and I have come away with new ideas for this
years
> pressings.
>
> Regards
>
> ----- Original Message -----
> From: Andrea Fabbri <fabbri@ipruniv.cce.unipr.it>
> To: <OliveOil@onelist.com>
> Sent: Tuesday, February 15, 2000 7:35 PM
> Subject: Re: [OliveOil] BRUSCHETTA
>
>
> > From: Andrea Fabbri <fabbri@ipruniv.cce.unipr.it>
> >
> > What about some smoked salmon, or caviar in top of the slice of bread?
> Like
> > many traditional dishes, this extremely simple and poor snack has become
a
> > delicacy. As a middle aged tuscan, I feel compelled to remind the
> participants
> > to the list that fettunta or bruschetta (we prefer fettunta, bruschetta
is
> more
> > of the Latium, or Rome region) is plain crusty bread (not any bread, but
> how
> > can I describe our bread?): the slice is kept on the grill until
slightly
> > brown, then we scratch some garlic on it, salt, dip the surface in a
thin
> layer
> > of oil (in a plate), then eat it. It is more a snack than a course of a
> normal
> > lunch. Great while you're pruning your olives, and somebody comes with
it
> from
> > the house, for a quick "smoko". But nothing more.
> >
> > alain scemla wrote:
> >
> > > From: alain scemla <ascemla@club-internet.fr>
> > >
> > > In France we add on the top of the chopped tomatoes slices of fresh
> > > MOZARELLA ( it is a fresh italian cheese) and some salt and peper,
some
> more
> > > basil and olive oil
> > >
> > > Alain Scemla
> > > Olive Oil Company
> > >
> >
> >
> > --------------------------- ONElist Sponsor ----------------------------
> >
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> > are willing to answer your questions for FREE. Go to Xpertsite today
> > and put your mind to rest.
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> >
> > ------------------------------------------------------------------------
> >
> > RECIPES: http://onelist.com/community/OliveOilRecipes
> > ------------------------------------------------------------------------
> > VOTE: http://www.onelist.com/surveys/OliveOil
> > ------------------------------------------------------------------------
> > INVITE: http://www.onelist.com/invite/OliveOil
> > ------------------------------------------------------------------------
> > PROMOTE: ~~~~~~~ Life is healthier with OliveOil ~~~~~~~
> > ------------------------------------------------------------------------
> >
>
>
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>
> FREE ADVICE FROM REAL PEOPLE! Xpertsite has thousands of experts who
> are willing to answer your questions for FREE. Go to Xpertsite today
> and put your mind to rest.
> <a href=" http://clickme.onelist.com/ad/XpersiteCPC ">Click Here</a>
>
> ------------------------------------------------------------------------
>
> RECIPES: http://onelist.com/community/OliveOilRecipes
> ------------------------------------------------------------------------
> VOTE: http://www.onelist.com/surveys/OliveOil
> ------------------------------------------------------------------------
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> ------------------------------------------------------------------------
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> ------------------------------------------------------------------------
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Italian recipe of the BRUSCHETTA: To toast one bread slice, to flavor with
fresh tomato, extra oil vergine of olive, rooms, origano, garlic.



----- Original Message -----
From: Andrea Fabbri <fabbri@ipruniv.cce.unipr.it>
To: <OliveOil@onelist.com>
Sent: Tuesday, February 15, 2000 9:35 AM
Subject: Re: [OliveOil] BRUSCHETTA


> From: Andrea Fabbri <fabbri@ipruniv.cce.unipr.it>
>
> What about some smoked salmon, or caviar in top of the slice of bread?
Like
> many traditional dishes, this extremely simple and poor snack has become a
> delicacy. As a middle aged tuscan, I feel compelled to remind the
participants
> to the list that fettunta or bruschetta (we prefer fettunta, bruschetta is
more
> of the Latium, or Rome region) is plain crusty bread (not any bread, but
how
> can I describe our bread?): the slice is kept on the grill until slightly
> brown, then we scratch some garlic on it, salt, dip the surface in a thin
layer
> of oil (in a plate), then eat it. It is more a snack than a course of a
normal
> lunch. Great while you're pruning your olives, and somebody comes with it
from
> the house, for a quick "smoko". But nothing more.
>
> alain scemla wrote:
>
> > From: alain scemla <ascemla@club-internet.fr>
> >
> > In France we add on the top of the chopped tomatoes slices of fresh
> > MOZARELLA ( it is a fresh italian cheese) and some salt and peper, some
more
> > basil and olive oil
> >
> > Alain Scemla
> > Olive Oil Company
> >
>
>
> --------------------------- ONElist Sponsor ----------------------------
>
> FREE ADVICE FROM REAL PEOPLE! Xpertsite has thousands of experts who
> are willing to answer your questions for FREE. Go to Xpertsite today
> and put your mind to rest.
> <a href=" http://clickme.onelist.com/ad/XpersiteCPC ">Click Here</a>
>
> ------------------------------------------------------------------------
>
> RECIPES: http://onelist.com/community/OliveOilRecipes
> ------------------------------------------------------------------------
> VOTE: http://www.onelist.com/surveys/OliveOil
> ------------------------------------------------------------------------
> INVITE: http://www.onelist.com/invite/OliveOil
> ------------------------------------------------------------------------
> PROMOTE: ~~~~~~~ Life is healthier with OliveOil ~~~~~~~
> ------------------------------------------------------------------------
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Italian recipe of the BRUSCHETTA: To toast one bread slice, to flavor with
fresh tomato, extra oil vergine of olive, rooms, origano, garlic.




----- Original Message -----
From: alain scemla <ascemla@club-internet.fr>
To: <OliveOil@onelist.com>
Sent: Tuesday, February 15, 2000 7:11 AM
Subject: Re: [OliveOil] BRUSCHETTA


> From: alain scemla <ascemla@club-internet.fr>
>
> In France we add on the top of the chopped tomatoes slices of fresh
> MOZARELLA ( it is a fresh italian cheese) and some salt and peper, some
more
> basil and olive oil
>
> Alain Scemla
> Olive Oil Company
>
>
>
>
> Andrew Brown a écrit:
>
> > From: Andrew Brown <drewbrow@senet.com.au>
> >
> > Swamped with recipes. Now I even know how to spell it.
> > Thanks y'all
> >
> > Andrew & Val
> >
> > --------------------------- ONElist Sponsor ----------------------------
> >
> > Shabang.com is the place to get your FREE eStore, Absolutely FREE
> > Forever. If you have any desires to sell your products or services
> > online, or you want to expand your customer base for FREE, Come check
> > out Shabang.com FREE eStores.
> > <a href=" http://clickme.onelist.com/ad/shabang ">Click Here</a>
> >
> > ------------------------------------------------------------------------
> >
> > RECIPES: http://onelist.com/community/OliveOilRecipes
> > ------------------------------------------------------------------------
> > VOTE: http://www.onelist.com/surveys/OliveOil
> > ------------------------------------------------------------------------
> > INVITE: http://www.onelist.com/invite/OliveOil
> > ------------------------------------------------------------------------
> > PROMOTE: ~~~~~~~ Life is healthier with OliveOil ~~~~~~~
> > ------------------------------------------------------------------------
>
>
> --------------------------- ONElist Sponsor ----------------------------
>
> Shabang.com is the place to get your FREE eStore, Absolutely FREE
> Forever. If you have any desires to sell your products or services
> online, or you want to expand your customer base for FREE, Come check
> out Shabang.com FREE eStores.
> <a href=" http://clickme.onelist.com/ad/shabang ">Click Here</a>
>
> ------------------------------------------------------------------------
>
> RECIPES: http://onelist.com/community/OliveOilRecipes
> ------------------------------------------------------------------------
> VOTE: http://www.onelist.com/surveys/OliveOil
> ------------------------------------------------------------------------
> INVITE: http://www.onelist.com/invite/OliveOil
> ------------------------------------------------------------------------
> PROMOTE: ~~~~~~~ Life is healthier with OliveOil ~~~~~~~
> ------------------------------------------------------------------------
>
</pre>
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<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Italian recipe of the BRUSCHETTA: To toast one bread slice, to flavor with
fresh tomato, extra oil vergine of olive, rooms, origano, garlic.




----- Original Message -----
From: Andrew Brown <drewbrow@senet.com.au>
To: <OliveOil@onelist.com>
Sent: Tuesday, February 15, 2000 6:44 AM
Subject: [OliveOil] BRUSCHETTA


> From: Andrew Brown <drewbrow@senet.com.au>
>
> Swamped with recipes. Now I even know how to spell it.
> Thanks y'all
>
> Andrew & Val
>
>
> --------------------------- ONElist Sponsor ----------------------------
>
> Shabang.com is the place to get your FREE eStore, Absolutely FREE
> Forever. If you have any desires to sell your products or services
> online, or you want to expand your customer base for FREE, Come check
> out Shabang.com FREE eStores.
> <a href=" http://clickme.onelist.com/ad/shabang ">Click Here</a>
>
> ------------------------------------------------------------------------
>
> RECIPES: http://onelist.com/community/OliveOilRecipes
> ------------------------------------------------------------------------
> VOTE: http://www.onelist.com/surveys/OliveOil
> ------------------------------------------------------------------------
> INVITE: http://www.onelist.com/invite/OliveOil
> ------------------------------------------------------------------------
> PROMOTE: ~~~~~~~ Life is healthier with OliveOil ~~~~~~~
> ------------------------------------------------------------------------
>
</pre>
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<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Italian recipe of the BRUSCHETTA: To toast one bread slice, to flavor with
fresh tomato, extra oil vergine of olive, rooms, origano, garlic.





----- Original Message -----
From: Jim Dixon <jdixon@realgoodfood.com>
To: <OliveOil@onelist.com>
Sent: Tuesday, February 15, 2000 12:28 AM
Subject: RE: [OliveOil] Bruschetta


> From: Jim Dixon <jdixon@realgoodfood.com>
>
> Even at the restaurants that work hardest at being "authentically"
Italian,
> servers regularly call it "broo-shetta." Then it comes piled with all
kinds
> of outlandish stuff. I think bruschetta (fellow Americans...ch = k in
> Italian pronunciation) is best when simple...good bread grilled or
> toasted, rubbed with a raw clove of garlic, drizzled with the best oil you
> can find, and maybe sprinkled with some salt (especially in tuscany, where
> the fettunta is made with unsalted bread)...in the summer, when they are
> warm and ripe and just off the vine, chopped tomatoes with torn leaves of
> fresh basil are okay.
>
> Jim
>
> www.realgoodfood.com
>
>
> --------------------------- ONElist Sponsor ----------------------------
>
> FREE ADVICE FROM REAL PEOPLE! Xpertsite has thousands of experts who
> are willing to answer your questions for FREE. Go to Xpertsite today
> and put your mind to rest.
> <a href=" http://clickme.onelist.com/ad/XpersiteCPC ">Click Here</a>
>
> ------------------------------------------------------------------------
>
> RECIPES: http://onelist.com/community/OliveOilRecipes
> ------------------------------------------------------------------------
> VOTE: http://www.onelist.com/surveys/OliveOil
> ------------------------------------------------------------------------
> INVITE: http://www.onelist.com/invite/OliveOil
> ------------------------------------------------------------------------
> PROMOTE: ~~~~~~~ Life is healthier with OliveOil ~~~~~~~
> ------------------------------------------------------------------------
>
</pre>
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