Difficulty

Fettunta, or how to be enticed by a dish

starting with its name

Fettunta is particularly easy to prepare and goes well with a variety of antipasti, as we do in our cooking

classes. It may remind you of bruschetta and in fact, they are quite similar. What is known as bruschetta in

other parts of Italy becomes Fettunta in Firenze.

What does Fettunta mean in English? A fairly literal translation would be oily slice! Some friends called it greasy bread. In any case, a liberal baptism with our

good extra virgin olive oil gives Fettunta its unique and delicious taste.

To know more

Ingredients

Cut the bread into slices about 1/2 inch thick, and lightly toast them over an open flame. I have used

the outdoor grill, and in Italy you can buy a tostapane, a device that allows you to toast bread

over the flame of your gas range.

1 loaf of Tuscan saltless bread, or a good, coarse and crusty Italian country-style loaf

2 large cloves of garlic, sliced in half across the widest part Extra Virgin Olive Oil from Tuscany

Fettunta is best made with bread that is not too fresh. You want somebody to stand up to the rather heavy-handed treatment. One loaf of bread will make

several servings; I sometimes make just two or four slices.

Rub the hot toasted bread with the cut sides of garlic, and using a brush, liberally apply the extra virgin olive oil. Depending on what you will serve the Fettunta with, you can sprinkle it lightly with sea salt and/or freshly ground pepper. Serve with

cured meats, chicken liver spread, tomato salad, or Tuscan white beans. Delicious!

To know more