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Yes, broos-keh-tah is Bruschetta

Updated on January 31, 2012


Yes, Bruschetta Is Said As 'broos-keh-tah.'

Knowing a foreign language would make you more interesting. Knowing foreign words and terminologies could color your everyday communications. Knowing how to pronounce these words and terminologies the right way makes one learned. In order to learn the right way, ask from a legitimate foreign-born speaker of that language to get the perfect grasp.

With my experiences, I have met and kept meeting mono-lingual people who would correct my foreign language knowledge on how to pronounce for example food and cooking terminologies or other foreign terms. I had to learn not to practice anymore politeness when mono-lingual people ignorantly assume their correctness.

Broos-keh-tah.’ Bruschetta when you refer to grilled slice or slices of bread topped with tomatoes, herbs (parsley or basil), olive oil and garlic or your creative choices. Unlike the crostini (kros-teeh-neeh) which is referred to toasted slice or slices of bread with choice of your toppings. Bruschetta, as mentioned is always grilled--charcoal grill marked. A bruschetta can have the same toppings as the crostini. The difference is the cooking style: grilling on a charcoal grill to make those lovely black lines versus toasting in an oven to make the bread slices crunchy. Both bruschetta and crostini are appetizers or snacks or in Italian, 'antipasto' (plural-antipasti). Actually, for any picnic holiday, bruschetta is a perfect addition. While waiting for the grilled beef or chicken, set aside a space for grilling the bread slices and topped the slices with prepared diced fresh tomatoes, parsley or basil, onions, garlic and olive oil mixture. A couple of bruschetta slices would be more than enough for some people to start off a meal. If you want something economical yet sophisticated and quick, impress your guests by doling out bruschetta.

Grazie Italia. The Italians have been enriching our culinary table with their down-to-earth approach with food. It is befitting to expand our culinary horizon with paying tribute to the source of this simple pleasure by uttering the word 'broos-keh-tah' correctly.

Here is the breakdown why bruschetta must be pronounced as 'broos-keh-ta' according to the Italian language.

Words that are spelled with ch + vowel = pronounce as k+vowel; or words with sch + vowel = pronounce as k+vowel

Examples: bruschetta – broos-keh-tah

Macchina – mah-kee-nah

gnocchi - nyo-kee

Here is a link that clearly explains the difference: http://www.ilovelanguages.com/Italian/lesson2.html

c , ci, ch

The Italian c has 2 possible sounds. It can sound like the ch in chip , or like the k in kite . Unlike English, there are very strict rules about when the Italian c sounds like a ch or a k. If the c precedes (comes before) an e or an i, the c will have a ch sound. For example, undici . If the group ci precedes an a, o or u, it is also pronounced as ch AND the i is mute : ciao sounds as English chao .

I f the c precedes any other letter (a, o, u, or a consonant, although the latter is very rare), then it will have a k sound, as in comodo . If the group ch precedes an i, or an e, it is pronounced as k : chi sounds as English kee . The word cucina has both types of c in it - the first c makes the k sound, and the second c makes the ch sound.

For years, it has been annoying to hear the constant re-butchering of this word. No matter how many ways of correction I undertake, the insistence to butcher another language is pervasive.

Food can be more enjoyable with a great dash of culture.now that makes it worthy of a culinary trip.

Traditionally, the Italians prefer their bruschetta with freshly hearty bread slices brushed with olive oil, rubbed with a peeled garlic glove, toasted a bit on both sides and topped with a mixture of diced vine-riped tomatoes, chopped parsley and onions and seasoned with olive oil, garlic and pepper. So simply refreshing. For every cook, there is a version. No one is hindering any cooking afficionado of doing it their way. But the mere simpleness of the traditional bruschetta is what an uncluttered life craves for--Direct, unpretentious flavor.

Recipe for a Traditional Bruschetta

Appetizer or Your Simple Lunch Meal for 6 People

A loaf of hearty-European type bread like Como

6 Medium size Vine-Ripened Tomatoes, washed and diced

1/4 cup, Italian Parsley, washed and chopped

1/8 cup, Yellow Onion or Red Onion, diced fine

4 Tablespoons, Extra-Virgin Olive Oil

1 Tablespoon, Fresh garlic, minced fine

Salt & Pepper to taste

Procedure:

Slice breads into 1/4" to 1/2" thick. Run a peeled fresh garlic clove on both sides of the slices. Lightly brush with olive oil and grill.

Combine all the diced tomatoes, parsley, onions, garlic and olive oil. Season to taste.

Put on top of each grilled slice of bread and serve.

Sometimes I add capers. Just remember to tone down your salt because capers are salty. And remember to strain your capers. This is delicious.


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