Recipe Bruschetta Romana

Bruschetta – Popo le Chien CC0


  • 4 slices country bread 1/2 in. thick
  • 1 clove garlic
  • 2 tbs. extra-virgin olive oil
  • Salt
  • Pepper

How to make the Bruschetta Romana:

Take a few shallow cuts across the surface of the bread slices, and then place them on the grill to toast. They should be golden and uniformly toasted. As soon as they are ready rub the surface with a clove of garlic, drizzle with oil, salt, pepper, and serve immediately.

A variation of this bruschetta recipe is to top the bread with a chopped fresh ripe tomato with basil.

Serves 4

Regional Recipe from Latium

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at