Finally the summer has invaded Europe, even though in some countries, summer hit with tropical temperatures, including Italy. During one of our alfresco dinner in the garden we prepared this delightful bruschetta, mixing cherry tomatoes with strawberries, giving the bruschetta a quirky twist. We used Ficotto cream, a niche product rediscovered in the enogastronomic history of the Basilicata region. It is made from the must of the figs and it can be used as a fruity-sweet alternative to the cream of balsamic vinegar.

The bread has to be a hight quality bread, like the one we used for this bruschetta. It’s been prepared by “Il Pane di una Volta”, a Swiss company that supplies home-made sourdough bread focusing on high quality ingredients, selected grains, no chemical or artificial additives, no commercial yeast (only natural wild yeast) reproducing the artisanal process of bread, before industrial production.

If you want to know more about “Il Pane di una Volta”, please scroll all the way down *.

We have also to thank Da Vinzi, an Italian wholesaler who imports many niche products from the Basilicata region to Switzerland, for making us taste his Ficotto cream.

🍷Francesca & Marinella🍴

Continue reading “A Quirky Bruschetta with Strawberries, Tomatoes and Fruity Ficotto Cream” →