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I-Florence by Dotflorence staff is licensed under a Creative Commons Attribuzione-Non opere derivate 2.5 Italia License.
Based on a work at www.i-florence.com
Archive for the ‘VOICES OF THE VILLAGE’ Category
The Fabio-lous Fashion of Food!
You think of Italy, you think fashion. You think of classic cuts, dark suits, bold accessories, slick heels and slim fits; you think style.
This imagery is as part of the fabric of the nation as is the cappuccino, the vespa and la pasta fresca; often combined into one stereotypical image of an immaculate businessman sauntering down a cobbled street on a brilliant red vespa, strolling into the bar opposite the office for a coffee and putting his order in for the linguini on the menu for lunch.
Another of Italy’s inherent images, projected and promoted as much on an international level as within the country itself, is of course food. An inescapable celebration in everyday life which relates to such a base human instinct and sense of pleasure that taking time to appreciate the food Italy has to offer is difficult to forgo. Try and justify the concept of a fad diet and it will very often be seen as an insult!
Fettunta [Roasted bread and oil]
Ingredients
![Fettunta [Roasted bread and oil]](http://www.piattitoscani.it/foto/spacer.gif "Fettunta [Roasted bread and oil]")
Tuscan white bread
garlic cloves
salt and pepper
freshly pressed extra virgin olive oil
Method
If you cannot find Tuscan bread, the French ‘pain de campagne’ may be a decent substitute. For best results, the loaf should be a couple of days old. Cut the bread into slices about 1 cm thick and toast them until crisp – ideally, over the glowing embers of a wood fire; otherwise, in the oven preheated to 200°C. A toaster will not produce the best results. Rub each slice with garlic, then arrange the bread in a serving platter. Season with salt and pepper and drizzle with olive oil. For a change, you might like to top this with ripe tomato cubes, or home-cooked cannellini beans, or even shredded dark cabbage leaves.
Article by i-florence staff