Table of contents:

Savory breakfast: diary of a different love
Savory breakfast: diary of a different love
Anonim

There Breakfast it is the most thoughtful meal of some Italians and the most impromptu one of some others.

Whether you are professionals of the Mulino Bianco family-style morning equipment or you belong to the gruff party of "I grab a quick coffee and fast until lunch", you could lose all certainty gained so far in savoring an unusually savory dish, and quitting the clothes of the habitual skeptic.

Any borderline between the edible and the not could collapse, in a joy of timeless tasting - with the exception perhaps of the (unjustifiably) nefarious cabbage as a snack.

Eventually you will become better people (at least in the first part of the day).

Bread and oil

bread and oil
bread and oil

The archetype of all meals, the beginning and the end, the fiat lux of appetite. Bread and oil is the combination that makes every omnivore capable of sharing feelings with a vegan. It is the calumè food, the key to the heart of every human being. With fresh Tuscan oil from the mill, on certain winter but bright mornings, it makes even the urbanized forced to smile.

Black bread and pecorino

The best wholemeal bread is the one with a toasted crust, of an intense brown, and thick with layers of crispy strips. Perfect for a late breakfast, still hot (or hot again), with a thin slice of aged pecorino di Pienza spread on top, intact but soothed by the heat of the burnished companion.

Omelette and / or omelette with potatoes and / or onions

omelette
omelette

Brunch. When brunch "didn't exist". When maybe it was the last-minute inspiration to give the hello to the leftovers from the night before. High and golden, in a pan as in the oven, the morning omelette is a succulent and healthy self-gift, it is the protein you did not expect in such an Italian version, it is good and right.

Bread and butter and anchovy, with caper license

A sweet and slightly salty start. With the acrid note of the caper to remind you that you are not in Sweden. A classic snack, also excellent in its morning version - gold in the mouth, or rather the silver of Cetara anchovies.

Focaccia, red pizza, flatbread

flat bread
flat bread

Take away breakfast. Wrap in a rough yellow paper and off you go, towards new adventures. Blessed, anointed and satisfied.

Egg (also) to drink

Soft-boiled, quick in a pan, or with a hole in the top and sipped like a vial. Rustici is born, of course, but telling an after-office aperitif that you started the day with a drop egg is priceless.

Toast (french or not)

salmon toast
salmon toast

For quick snacks we recommend the traditional one, cooked and fontina, harmless and perfect even for a hangover, accompanied by black coffee. The other, more luxuriant, is sad alone and not joyful enough for two, but you can always remedy it with the addition of bacon (fresh, sautéed separately or passed under the grill) and a pinch of cinnamon.

Tomatoes alone

Alone them, the tomatoes. But to eat them you can also be in company, as long as you can find the right one. Incredibly, there are few who have understood the grace of sliced or broken tomatoes on a plate and eaten as it is, sprinkled with salt, pepper and the right oil. The winter version is made with the Pendolino tomato: buccioso, without seeds and with vermilion pulp, to be rubbed on toasted bread as if to butter it in red.

Panzanella

panzanella
panzanella

Easy in summer, with cucumbers, fragrant basil, San Marzano and Certaldo onion. But an out of season with black cabbage finely chopped and lightly seared in oil and roasted and garlicky bread before being soaked and chopped into coarse pieces? Seeing is believing.

Anyone who has never tried to set aside cereals, croissants, biscuits and cakes to open the morning taste buds to unusual salty accesses, does not deserve my understanding.

Popular by topic