LaSelva Organic Bruschetta

Tuscany is one of Italy's most popular destinations for a reason. The landscape is characterized by small towns in the middle of smooth hills, extensive cypress groves and dreamy sea bays. The quiet seems to be timeless. In Florence, Pisa and Siena, on the other hand, live is much more vivid. The Renaissance cities attract countless visitors every year. While the rest of Europe was still stuck in the Middle Ages, a new time dawned in northern Italy in the 15th century. In the Middle Ages paintings were very two-dimensional. By studying anatomy and using different perspectives, images suddenly became lifelike. And with Michelangelo at the latest, sculpting had finally achieved the level of antiquity again. Architecture made a huge jump ahead as well. To this day, no one knows how the architect Filippo Brunelleschi was able to do the calculations for the self-supporting dome of the Florentine Cathedral with the state of science at that time. For fear of imitators, Brunelleschi has calculated everything in his head and did not leave any documents. Even today, the widely visible dome is one of the landmarks of Florence.

While talking about the achievements of the Renaissance, one aspect is often forgotten. During the Renaissance, habits also changed at the table. Until then, animals had been kept until they gave no more milk or eggs. Due to the intentional slaughter, much more tender meat was served. Thanks to the flourishing maritime trade, spices were available on Italian markets at affordable prices, while they were still unaffordable in the rest of Europe. The kitchen was ”lighter“ and the natural taste of each dish came to the fore. The Renaissance is also the birth of the cookbook, as we know it. Unlike today's cookbooks, it was more about descriptions and the order of the dishes. Detailed instructions or precise quantities of the ingredients were sought in vain.With the emergence of the bourgeoisie in the cities, collections of recipes were in demand.

Those who want to serve something really traditionally Italian today, best begin with an antipasto. Antipasti belong to the Italian cuisine as much as pizza and pasta - but they are much easier to prepare. But exactly this simplicity has its charm. A classic among the antipasti is bruschetta. Freshly roasted white bread is rubbed with garlic and drizzled with olive oil. Depending on one’s taste chopped tomatoes, mushrooms or diced ham as well as spices may be added. Bruschetta is actually an appetizer, but can also be enjoyed with a glass of wine.

The company LaSelva has been practicing organic farming in southern Tuscany since 1980 and produces the delicious Organic Bruschetta varieties according to a traditional Tuscan recipe. In the Organic Bruschetta Tomatoes sun-ripened tomatoes are refined with olive oil, basil, garlic and oregano. Those who know artichokes only as a topping on pizza, can look forward to a tasteful revelation. For the Organic Bruschetta Artichoke, Italien artichokes are refined with olive oil and garlic. Porcini mushrooms are an indispensable part of the sophisticated Mediterranean cuisine. The Organic Bruschetta Porcini Muschrooms rounds off the unmistakable aroma of the noble brown mushrooms with olive oil, sea salt and parsley. By combining hearty dark olives with a little bit of olive oil and lemon juice, the Organic Bruschetta Black Olives creates an extraordinary antipasto. Enjoy LaSelva Organic Bruschetta best on freshly roasted white bread. Buon appetito.