Brustichino

Place bread cut into slices about 1 cm thick in a wire rack above the coals; If you don't have a barbecue you can use the grill of your oven or even an old frying pan well heated on the stove.

When the bread begins to ' Broil ' (hence brustichino) i.

e.

its color tends to light brown and the surface becomes slightly crisp bread is ready.

It is preferable to serve the bread still warm, pour over the oil to add salt to taste.

The brustichino is likely to be ' completed ' in many ways: try strofinarvi on tomato or garlic perino.