WHOLEMEAL OR WHITE BRUSCHETTE
Bruschetta is a poor peasant dish spread throughout Italy, they were born from the need that farmers had to keep bread, now mostly served as a quick appetizer.
Bruschetta is the quick and easy-to-prepare summer recipe that will make your aperitif a true hymn to Italy. With seasonal ingredients you can create a riot of bruschetta of all kinds, very tasty and flavourful.
Variety: White, Wholemeal.
Ingredients: ‘0’ type wheat flour, water, wholemeal flour, olive oil, salt, brewer’s yeast.
Nutritional values: quantity per 100gr of White Bruschette.
Energy value 373 kcal;
Protein 10.61 g;
Fat 5.08 g
of which saturated 0.1 g;
Carbohydrates 71.23 g;
Sugars 3.45 g;
Fiber 5.33 g;
Sodium 0.5 g.
Additional Information: Contains GLUTEN, no dyes, no additives, no preservatives.
The product does not contain Corn, Soy, and theirs derivatives. According to EC Reg. 1829/2003 and 1830/2003 it does not contain genetically modified organisms.
A possible recipe:
Classic Bruschetta. The basic bruschetta includes simple olive oil, garlic and a little salt, but the most common version, which has entered the mixed appetizers of hundreds of restaurants, grills and dinners at home, is the one with the addition of a diced fresh tomatoes: it is prepared in advance with oil, salt and basil, so as to flavor the sauce well which will then soak the bread. Why not also add some mozzarella, perhaps buffalo mozzarella? It can be made cold, mixing it with tomato and a little basil; or the bruschetta with mozzarella can be baked in the oven for a few minutes, so that the cheese melts and the appearance becomes similar to that of a small and rich pizza, to be decorated with a leaf of fresh basil.
