Bruscitti
.jpg) Bruscitti served with polenta porridge | |||||||
| Alternative names | Brüscitt (Lombard)[1] | ||||||
|---|---|---|---|---|---|---|---|
| Type | Meat | ||||||
| Course | Secondo (Italian course) | ||||||
| Place of origin | Italy | ||||||
| Region or state |
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| Associated cuisine | |||||||
| Invented | Probably Middle Ages[2] | ||||||
| Main ingredients | Beef | ||||||
| Ingredients generally used | Butter, lard, garlic, fennel seeds, pancetta, red wine | ||||||
| 112.63 kcal (472 kJ)[3] | |||||||
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| Other information | Widespread in northwestern Lombardy (Italy), northeastern Piedmont (Italy) and lower Ticino (Switzerland) | ||||||
Bruscitti (Italian: [bruʃˈʃi.tti]; Lombard: brüscitt, Lombard: [bry'ʃit];[1] lit. 'crumbs')[4] is an Italian single-course meal[5] of the Lombard, Piedmontese and Ticinese cuisines based on finely chopped beef cooked for a long time.[6] It is a typical winter dish,[7] and is served with polenta,[8] risotto alla milanese or purée.[9][10]
Bruscitti is originally from the comune (municipality) of Busto Arsizio, Lombardy, Italy.[6][8][11] Bruscitti is widespread in northwestern Lombardy (Italy), northeastern Piedmont (Italy) and lower Ticino (Switzerland).[9][12][13] The dish probably originated in the Middle Ages.[2]
Etymology
[edit]In the Lombard language the term brüscitt means 'crumbs', referring to the size of the meat, chopped into small pieces.[4]
Description
[edit]Based on finely chopped beef and cooked for a long time (from 2[2] to 4 hours)[11] on a low flame, the other ingredients of the dish are butter, lard, garlic, pancetta and fennel seeds.[6][8] At the end of cooking, it is blended with well-structured red wines such as Barbera, Barolo or Gattinara.[14][15] When serving, the bruscitti must not be too soupy or too dry.[11] It is a typical winter dish[7] and is served with polenta,[8] risotto alla milanese or purée.[9][10]
For a 100 g serving of bruscitti, the food energy is 112.63 kcal (472 kJ), while nutritional values are 6.73 g of proteins, 4.93 g of fats (of which 2.29 g saturated fatty acids), 1.14 g of fibres and 10.05 g of carbohydrates (of which 1.21 g sugars).[3]
Geographical diffusion
[edit]The dish is widespread in the whole Insubria area, or in the province of Varese (Lombardy),[12] in the Alto Milanese area (Lombardy; particularly in the area of the comune (municipality) of Busto Arsizio, where it originates), in the province of Verbano-Cusio-Ossola (Piedmont)[13] and in lower Ticino (Switzerland).[9]
History
[edit]
Bruscitti is originally from the comune (municipality) of Busto Arsizio, Lombardy, Italy.[6][8][11] It is a dish of the ancient peasant tradition.[8] The dish probably originated in the Middle Ages.[2] The first hypothesis on its origin traces its birth to the use of shreds of beef that remained attached to tanning hides (in fact, many tanneries were active in Busto Arsizio).[2] Another hypothesis on the origin of the dish can be traced back to the total pulping of the bones of the steers, i.e. the recovery of those parts that were discarded from the tables of the richest.[2] Until the Italian economic miracle of the 1950s and 1960s, tougher cuts of the beef were used for bruscitti, which required longer cooking.[2] Later, more tender cuts began to be used such as the cappello del prete, the diaframma, the reale and the fusello.[6]
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Originally, the less tender or typically discarded parts of beef were used.[5] It was a humble but invigorating dish, which was created with the aim of providing refreshment to the farmers who worked in the fields.[5] The dish was born from the need to cook a dish that would cook very slowly on the embers of the fireplace, without the need for much attention and then be finished off at the end of cooking with a touch of wine.[16] Tradition dictates that the meat is cut into small pieces using a knife so as not to lose its juices.[16]
In 1975 in Busto Arsizio the Magistero dei Bruscitti ('Bruscitti Magisterium') was founded, an association with the aim of spreading knowledge of local rustic cuisine.[17] On 16 December 2012, the mayor of Busto Arsizio established "the day of bruscitti"[18] (Ul dí di bruscitt in Lombard), which occurs every second Thursday in November.[19] In 2014 the comune of Busto Arsizio recognized the denominazione comunale d'origine (De.CO) for bruscitti.[17]
See also
[edit]
References
[edit]- ^ a b "Brüscitt con polenta di mais e carciofi croccanti" (in Italian). 30 November 2021. Retrieved 18 February 2024.
- ^ a b c d e f g "Brusciti: un primo, un dolce, un Magistero" (in Italian). Retrieved 17 February 2024.
- ^ a b "Bruscitt lombardo con polenta e carne macinata" (in Italian). Retrieved 21 February 2024.
- ^ a b "Polenta e bruscitt" (in Italian). Retrieved 17 February 2024.
- ^ a b c "Polenta e bruscitt: la ricetta del piatto tipico lombardo" (in Italian). Retrieved 17 February 2024.
- ^ a b c d e "Bruscitti di Busto Arsizio" (in Italian). 29 April 2015. Retrieved 17 February 2024.
- ^ a b "Polenta e bruscitt" (in Italian). Retrieved 19 February 2024.
- ^ a b c d e f "Polenta e bruscitt" (in Italian). Retrieved 17 February 2024.
- ^ a b c d "Bruscitt con polenta di mais corvino e carciofi croccanti" (in Italian). Retrieved 19 February 2024.
- ^ a b "Bruscitt con purè" (in Italian). Retrieved 17 February 2024.
- ^ a b c d "Bruscitt di Busto Arsizio" (in Italian). Retrieved 19 February 2024.
- ^ a b "Bruscitt" (in Italian). Retrieved 17 February 2024.
- ^ a b "Antonella Clerici si commuove in diretta. Ciò che succede in studio non la lascia indifferente: il ricordo che emoziona anche il pubblico" (in Italian). 30 November 2020. Retrieved 17 February 2024.
- ^ "Ricetta polenta e bruscitt" (in Italian). Retrieved 17 February 2024.
- ^ "La favola dei Bruscitti, bontà senza tempo" (in Italian). Retrieved 27 February 2024.
- ^ a b "I Bruscitti di Busto Grande" (in Italian). Retrieved 19 February 2024.
- ^ a b "Magistero Dei Bruscitti di Busto Arsizio" (in Italian). Retrieved 17 February 2024.
- ^ "Ul Di' di Bruscitti" (in Italian). Archived from the original on 8 April 2017. Retrieved 8 April 2017.
- ^ "Il Magistero dei Bruscitti nella "hall of fame" bustocca" (in Italian). 13 December 2012. Retrieved 26 December 2012.
External links
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