Bruschetta in Rick Steve's Hill Towns show?
 

Local PBS station was showing a bunch of his shows with him in studio for fundraising.

When he got to Orvieto (show goes to hill towns between Tuscany and Umbria), he went to some family-run inn, where they showed him the olive oil mill and then made these big bruschetta, in portions Americans would appreciate.

Big slices of tomatoes too.

Anyone know where that was?

I saw a Steves show in which he visited an olive oil mill in the Sabine Hills outside Rome..could that be it instead of in Tuscany?

..or in Umbria...?

just guessing - was it a caprese salad? tomato slices, fresh mozzarella slices, basil leaves, olive oil and balsamic vinegar? I serve it with bread and stack the ingredients.

I doubt it was insalata caprese.

Here is the script from the show I think you might be talking about

http://www.ricksteves.com/tvr/hilltownsrse408_scr.htm

I didn’t see the name of the restaurant.

>>A good bruschetta is simple: bread toasted over the coals...., garlic, tomatoes, salt and oil. Enjoying a rustic bruschetta is a fine way to cap a visit to a rustic village like Civita de Bagnoregio.<<

He has the bruschetta in Civita di Bagnoregio at the olive mill/restaurant of someone called Maurizio.

Since we are on the topic of bruschetta, how do you eat the large size? Hands? Fork and knife?

I was served a large slice of toasted bread in Rome that could not be cut with the knife provided (it was SO hard). I had no choice but to use my hands, but I felt self conscious since it was not "bite size".

Hands.

I tried to replicate Italian Brushetta last night .....it was no where near what I had in Italy. The ingredients are just not the quality I had while there.

:(

How did he pronounce "bruschetta"?

It is pronounced brus-ketta and I believe the term actually refers to the bread itself, not the toppings.

Reread the question, ek. :)

sorry, I guess you are asking how the Rickster pronounced the word..

We happened to have had this for dinner last night with a baby lettuce and dandelion green salad. As I wrote on another thread, I toasted slices of ciabatta and topped the slices with grilled scamorza (aged mozarella), roasted red peppers, and lightly boiled broccoli rabe; I drizzled a little home-made pepperoncino/smoked paprika olive oil on top. We just picked them up with our hands and bit into them. Quite good, even if the scamorza got way too runny in the pan!

There are 2 bruschetta stops in Civita di Bagnoregio...and it was just about the best thing I've ever tasted!!! I want more. Now.

I always make bruschetta for dinner parties. I just slice up a baguette or similar, brush with extra virgin, and broil lightly. You have to watch it every second, burns fast!

Then the toppings are up to you!

The bruschetta in Civita is the best anywhere.

Must have something to do with toasting the bread over coals. Then they top it with chopped roasted garlic and tomatoes. (bruschetta pomodoro)

My son still talks about how yummy it was and asks me to make it all the time.

I think it was Civita de Banoregio. That came just before or after Orvieto.

Yeah big slices of bread with big slices of tomatoe over a garlic base, topped with oil.

OK got to find the place.

Rick Steves pronounced it as broosketta.

OMG! He actually got it right, then? Must've had some feedback from earlier shows on Italy.

The recent Applebee's ads featuring Tyler Florence or whatever his name is and his "bruschetta burger" where they pronounce it brooshetta drive me crazy! All this hype about authentic Italian cooking and they can't even pronounce it right - same with Olive Garden - grrrrr....

It only took him 20 years to learn it. LOL.