Bruschetta is a word of Lazio origin, but used above all in Tuscany, referring to a slice of toasted bread, rubbed with a clove of garlic and seasoned with salt, pepper, and extra virgin olive oil.

The bruschetta can also be enriched with ripe tomato fillets, scented with basil; another version involves adding pieces of anchovy. Finally, the bruschetta covered with thin slices of grilled aubergine, tomato and strips of cheese is excellent.