Bruschetta with Crispy Guanciale and Pecorino di Pienza

Bruschetta: A Triumph of Flavor and Simplicity

Bruschetta originated as a humble dish from rural traditions, particularly common in Umbria, Tuscany, and Lazio. The name comes from the Roman dialect word bruscare, which literally means "to toast" or "to char." In the past, it was that magical moment when old or "stale" bread was reborn thanks to a few quality ingredients; it was the perfect way to avoid wasting day-old bread and to test the quality of freshly pressed olive oil. For the perfect Bruschetta, the bread must be rustic and "Sciocco" (unsalted), such as Tuscan Bread D.O.P.

Ingredients Serves 4

• 500g Tuscan Bread D.O.P.
• Soft Fresh Pecorino di Pienza Fattoria Buca Nuova
• Bolognami Guanciale del Trasimeno
• Bolognami La Croce Extra Virgin Olive Oil
• Sweet and sour Cannara red onions
• 1 yellow peach
• Bolognami Acacia Honey with Chili Pepper
• Fresh mint leaves

Preparation

To prepare the Bruschetta with Crispy Guanciale and Pecorino di Pienza: Slice the Tuscan Bread into slices about 2 cm thick. Drizzle with a little "La Croce" Extra Virgin Olive Oil. Heat a pan or, even better, a grill pan, and toast the bread, turning it often to avoid burning. Slice the Guanciale to a medium thickness and cook it in the grill pan until crispy. Place the guanciale on the bread slices. Slice the peach into medium wedges and place them on top. Add the cubed Pecorino cheese and a few mint leaves. For the final touch, add a drizzle of Chili Honey. Enjoy!

Recommended Wine Pairing: Orbaio I.G.T. Toscana Cantina del Redi

We believe the Orbaio IGT Toscana is the perfect match for this bruschetta. This bold red wine, produced by Cantina del Redi in Montepulciano (Siena), is considered a modern "Supertuscan," born from the union of the region’s premier grape, Sangiovese, and international varieties. Orbaio eschews the strict regulations of the Vino Nobile di Montepulciano to embrace the freedom of the IGT Toscana designation. The blend typically includes: Sangiovese (approx. 85%): providing acidity, structure, and classic cherry notes. Merlot (approx. 10%): softening the palate and adding dark fruit notes. Cabernet Sauvignon (approx. 5%): adding complexity, deep color, and longevity. Tasting Notes: In the glass, it is full-bodied, aged for approximately 12 months in French oak barriques followed by bottle refinement. It boasts an intense ruby red color that tends toward garnet with age. The bouquet is broad and enveloping, with notes of forest fruits (blackberry, blueberry) alongside evolved hints of vanilla, licorice, tobacco, and a subtle woody touch. On the palate, it is dry and velvety warm on entry with well-polished tannins and a savory finish that invites a second sip. Service: Serve at approximately 18°C to allow the bouquet to open fully. We recommend opening the bottle at least 30–60 minutes before serving