There is a restaurant that we love to go to that’s inexpensive, friendly, and delicious. You can find that combination pretty often here, but this place, at least for me, is special.
Alessio and I had our first dinner out there with another couple, we’ve brought all family and friends who have visited there, and we even had our after-wedding dinner at the same place. I won’t say “reception” because it wasn’t. Not in the traditional sense. It was a nice dinner with our families who had come over for our civil ceremony at the Comune. There was no tossing of the bouquet, and no “garter hunt”, and definitely no dancing to YMCA (that does happen at all weddings, right?)
This magical place is called “Ristorante da Ferro” and is located in Pian di Conca, LU. Just in case you’re ever here and want to eat at what my family calls “the meat place”. 😉
One of my favorite things about Ferro is the absolute quaintness. The food is prepared by the family and aside from the occasional item “off the menu”, you always know what your options will be, and what to expect. They have not spent loads of time and money on making the restaurant look “trendy” or “fancy”, they spend their time and effort on the food.
They also bring you DIY Bruschetta.
Now, they don’t call it “DIY Bruschetta”, of course. They don’t know what DIY even MEANS here! This is the land of the pronounceable acronym after all….so, instead of V.I.P you say “veep” (because in Italian, the “i” makes an “ee” sound), and instead of S.U.V you say “soov” (because, well, the “u” makes a “oo” – but you should have caught onto this from my last aside 😉 ) so I can only imagine what DIY would come out as. Let’s just leave that alone for now.
So before I digress any further. Let me tell you about the DIY Bruschetta. It’s pretty clear already what it is. And even if you only have the faintest idea of what bruschetta is, you will most likely figure this out without having to read my recipe below. But for those of you who are looking for a light read and don’t want to have to think (I’m looking at you John Grisham fans) then I’ll continue.
Essentially, you will be brought a knife, whole, unpeeled garlic cloves, small unsliced tomatoes, and toasted bread (but not toast, if I may make such a distinction). This will go along with the salt and olive oil which will already be present on the table.
You peel a clove, rub it on the toasted bread, slice some tomato and put it on the bread, and drizzle with olive oil and sea salt.
I promise you that if you use the absolute freshest ingredients that you can at home, and don’t for goodness’ sake use pre-sliced bread that comes in plastic wrap, but get a nice artisan loaf and toast it up, you will be treating yourself to the best bruschetta that you have ever had.
Just don’t go breathing on anyone after. Raw garlic really packs a profumy punch…..
Buon appetit! 🙂