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Bruschetta al tartufo

bruschetta and trufflesBruschetta al tartufo: Di tanto in tanto si celebra un ingrediente con cui le persone potrebbero non avere familiarità. Il tartufo è uno di questi ingredienti. Noi della Big Dream Factory prepareremo delle bruschette al tartufo.C’è un ipotesi, pare che il tartufo si conosca dagli anni 1700-1600 A.C.

Le prime notizie certe compaiono nel 79D.C.ed è dimostrato che il tartufo nella lingua Latina chiamato semplicemente Tuber era assai apprezzato alla tavola dei Romani i quali raccolsero l’uso culinario degli Etruschi.

Nel 700 il tartufo piemontese era considerato, presso tutte le corti Europee un alimento tra i più ghiotti. La raccolta massima del tartufo si ha nel periodo che va, da fine settembre a fine gennaio. Per la raccolta del tartufo è necessario avere un buon cane addestrato.

Con il tartufo si si possono preparare buoni piatti, veloci, semplici ma con un gusto molto particolare, si possono preparare anche tante bruschette e in diversi modi.

bruschetta and truffles

Bruschetta al tartufo – Ingredienti per 4

  • 4 piccole fette di pane bianco
  • succo di limone
  • prezzemolo fresco tritato
  • 3 cucchiaini di salsa tartufo.


  1. fai abbrustolire le fette di pane in una padella antiaderente.
  2. spalmare la salsa al tartufo sul pane ancora caldo
  3. aggiungere qualche goccia di limone
  4. in fine il prezzemolo tritato.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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