Talk:Bruschetta

message: I suggest merging fettunta, which is more of a recipe than an actual stub, with bruschetta. Furthermore, the article is orphan, and the bruschetta entry already mentions what the fettunta is. -- AirOdyssey (Talk) 01:21, 26 September 2006 (UTC)
thread_title: Merge

message: This looks like IR, and I'm skeptical.  At least at, say, Trader Joe's, the bottles are clearly labeled "Bruschetta topping."  Fitzaubrey 20:09, 8 October 2006 (UTC)
thread_title: "Bottled bruschetta"

message: What I don't really understand is why vary a perfect simple dish or recipe only to make it worst adding lots and lots of needless ingredients. Same goes for the so called Pizza or pasta in every chain restaurant.
Bruschetta is as simple as this, roasted bread, garlic and extra virgin olive oil. That's it.
Thank you.
: It doesn't need to be extra virgin. Regardless of the grade of oil, you'll still end up with bruschetta. ABehrens (talk) 03:34, 26 February 2013 (UTC)
thread_title: Why destroy a simple original recipe adding always much more than it should have.

message: Is bruschette the same as bruschetta?  I bought some bruschette at Sainsbury's, and its very dry, and will keep for months. Jason404 (talk) 00:26, 18 March 2008 (UTC)
replies: text: It's the plural: 1 bruschetta, 2 bruschette... Man vyi (talk) 07:42, 22 March 2008 (UTC)
thread_title: Bruschette

message: I thought that in Italian <ch> was pronounced /k/ ... –67.240.141.201 (talk) 02:35, 2 May 2008 (UTC)
replies: text: See also: .  –67.240.141.201 (talk) 02:40, 2 May 2008 (UTC)

text: You are perfectly right. Pronouncing it "brushetta" is an abomination, and/or a good way to display cultural arrogance and lack of education (and to lose all your Italian friends of course).  2001:9E8:461D:3800:B8D0:6C51:BD5:8939 (talk) 14:53, 19 May 2024 (UTC)
thread_title: pronunciation

message: One or more portions of this article duplicated other source(s). The material was copied from: http://www.e-rcps.com/pasta/rcp/antipasti/bruschetta_1.shtml. Infringing material has been rewritten or removed and must not be restored, unless it is duly released under a compatible license. (For more information, please see "using copyrighted works from others" if you are not the copyright holder of this material, or "donating copyrighted materials" if you are.) For legal reasons, we cannot accept copyrighted text or images borrowed from other web sites or published material; such additions will be deleted. Contributors may use copyrighted publications as a source of information, but not as a source of sentences or phrases. Accordingly, the material may be rewritten, but only if it does not infringe on the copyright of the original or plagiarize from that source. Please see our guideline on non-free text for how to properly implement limited quotations of copyrighted text. Wikipedia takes copyright violations very seriously, and persistent violators will be blocked from editing. While we appreciate contributions, we must require all contributors to understand and comply with these policies. Thank you.  Yoenit (talk) 18:54, 31 October 2010 (UTC)
thread_title:  Copyright problem removed 

message: What's up with the revision history of this article? Except for the last revision by Yoenit, the others are inaccessible. They have all been 'crossed out' somehow. Bobfreshwater (talk) 06:46, 8 November 2010 (UTC)
replies: text: Many revisions were deleted due to copyright infringement. You can see the page logs for the article here – jaksmata 16:31, 8 November 2010 (UTC)
thread_title:  Revision History 

message: Could someone who knows about Bruschetta add a detail which says whether it can be served hot or cold? --Notbyworks (talk) 21:34, 4 January 2011 (UTC)
replies: text: One can eat it even cold, but the real bruschetta is served hot. You put a slice of bread on the grill, when it's done you take a piece of garlic cut in half and rub it on the bread. Then, you top it with fresh tomato and basil. --Gspinoza (talk) 11:00, 13 July 2011 (UTC)
replies: text: Not according to most definitions - olive oil is a key ingredient.HammerFilmFan (talk) 18:46, 12 February 2012 (UTC)
replies: text:  Of course, I didn't mention oil because it's fundamental. --Gspinoza (talk) 13:30, 10 May 2012 (UTC)
thread_title:  Hot or Cold 

message: In Abruzzo "Ventricina" is just the salami, and it is never referred to as a regional variant of "bruschetta". I'll rewrite the phrase in the article. --Gspinoza (talk) 18:14, 1 February 2011 (UTC)
thread_title: Ventricina

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thread_title:  External links modified