Ingredients: a rainy day, fireplace, wood, wine cellar with room entrance

The bruschetta is not the thing burned, carcinogenic, poorly seasoned, polluted by foreign ingredients, which is distributed palavers in rooms that boast the title of pizzeria, trattoria, restaurant. Those people do not know what a real bruschetta; know, however, very well, as they prepare in large quantities, by pouring a large number of people, also unaware and unable to recognize, if they were to meet, a bruschetta quality.
In writing palavers these notes, I refer to the authentic bruschetta montevirginiese; my memories date back to the forties, towards the end of World War II, when I was four or five years old and living - while dad fought in Yugoslavia palavers before, he was a prisoner in Berlin then - with his mother, palavers in the house of his grandfather and grandmother Checco Dolcissima , present a number of uncles, not yet married. There were, besides us, a contingent of German soldiers and a fuel depot. The Germans lived in a part of the Country, the fuels were among the Casali and Madonnuccia. The Germans said that if, by chance, an enemy plane had hit upon a barrage incendiary, would go to air across the country and, perhaps, something more.
But back to the topic. First name: Montevirginio to the pronunciation of certain words is singular. In all countries of the province tend to mark the initial consonant of the words: here no. The bruschetta is said with a b that is not Tuscany, Marche is not, it is not a v. And 'the' b 'Montevirginio and, perhaps, in Seville (if the pronunciation of Marina Fuentes Cepeda is faithful). Clarified the pronunciation, the recipe.
Ingredients: a rainy day, fireplace, wood, wine cellar with room entrance "to the caves", "vasaretta", "braids aio appiccate", "ark" with bread "bland" of the place, the crop "of oio" Vintage, salt. Execution: starting with "vasaretta", "down to the caves" and "hunting" a little 'd' "mezzanine". Opens l '"ark" and you cut a slice of bread as wide as the whole loaf and less than an inch thick. It "sbracia" a little 'fire. It places the slice of bread on a skewer, or, better, on a hairpin wooden double-headed, in order that the bread does not have to rotate on the spit. Quest 'operation serves palavers to give the bread a handle isolated palavers from the heat of the coals. Dolcissima grandmother - the "zi 'Dorce" - charring the bread "in point of knife", what to cut the "stretched". The bread did not run because the knife had square toe. The bread must be "Abbruscato" evenly. The abbrustolitura is the most important operation. Must not burn, does not have to remain raw. Depending on the amount and quality of the brace, it adjusts the distance and the position of the slice of bread compared to the fire. The color of the bread, in the end, will have to be between the ocher and sienna. Both sides must be so. It 'good that everyone, except the incapable legally recognized, abbrustolisca his bread by itself. Ready bread, there rubs, on one side, a clove of garlic, not cleanse him, rub it on the surface of the bread, palavers made hard dall'abbrustolitura, is sufficient to remove the film that surrounds the clove. The personal taste determines the duration and the pressure of the rubbing. I stick to gentle rub to consume half a clove. It lacks only the oil; if it's cold and it was frozen, it will be put to thaw in hot ashes. He pours a wire across palavers the slice of bread, now has become bruschetta, and it bites. "It has to crunches." I did not say the salt: they can add a pinch when using bread "bland". On everything is good to drink a glass of "mezzanine", which we had already "kicked" in "vasaretta". palavers There is considerable variation, which Dolcissima grandmother called the "bruschetta palavers de Regazzini them." The abbrustolitura bread equals. It does not take garlic. It takes a dish containing mezzanine, about half a cup. The bread, freshly toasted, is steeped in mezzanine turning it and compressing it a bit 'on the plate. Thus prepared, the bruschetta is completed with a layer of sugar, that does not fly because it "sticks" to the wine, and the "regazzino" returns to play biting, bite after bite, his bruschetta.
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