Fettunta: Authentic Tuscan Bruschetta

Learn how to make fettunta, authentic Tuscan bruschetta, with just a few everyday ingredients. Grilled Tuscan bread with olive oil and garlic is the most delicious way to enjoy bread. 

If you want to make authentic Tuscan bruschetta, you need to know about fettunta. This is one of the first things I learned to make while living in Florence. In typical Tuscan fashion, this recipe is as simple as can be but so flavorful and satisfying. 

You can think of fettunta a bit like a clean Italian version of garlic bread. However, it’s much more versatile and can be used in a variety of ways. 

‘Fettunta’ Meaning

“Fettunta” can be broken down into two components – “fetta,” meaning slice, and “unta,” meaning oily. This linguistic deconstruction unveils the dish’s essence – a golden slice of Tuscan bread drizzled with extra virgin olive oil. Two of Tuscany’s staple ingredients that pair perfectly. 

There’s more to fettunta, or bruschetta, than oily bread, however. The method of toasting the bread and adding garlic flavor are just as important. 

Tuscan Bread (Pane Toscano) 

Though celebrated by locals, Tuscan bread sometimes faces skepticism from visitors. Due to its lack of salt, this bread is quite bland and can be dry if it is not very fresh. Pane Toscano (Tuscan Bread) is very rustic, with a crisp exterior and chewy interior. 

Originally, bread in Tuscany was baked just once a week, utilizing wood-burning ovens. To extend the lifespan of the bread until the next firing of the ovens, Tuscan bakers opted for an unsalted approach.

When the bread started to dry out, Tuscan extra virgin olive oil did the trick to moisten it and add flavor. Pane Toscano is the backbone of several iconic Tuscan dishes. From the classic crostini to hearty Ribollita, refreshing Panzanella, and comforting Pappa al Pomodoro. 

How to Make Fettunta 

Traditional Tuscan bruschetta is very simple and requires just a few ingredients: rustic bread, garlic cloves, good extra virgin olive oil, and sea salt. 

Toast the Bread: Several methods work for toasting the bread for fettunta. Ideally, there should be smoky charred marks that come from high heat, whether it’s on an outdoor grill, grill pan, or oven. The bread needs to be crunchy enough after toasting that the garlic won’t tear it. 

Rub with Garlic: Cut a large clove of garlic in half and rub the cut side on the warm toast. 

Olive Oil and Salt: Drizzle the garlic-rubbed toast with olive oil and sprinkle with salt. It’s important to use good quality extra virgin olive oil here as it adds a lot of flavor. 

Fettunta vs. Bruschetta: What’s the Difference? 

Fettunta and Bruschetta are the same thing. The preparation of toasted bread, rubbed with garlic and drizzled with olive oil is known as bruschetta (pronounced bru SKET ta). 

In Tuscany, this also goes by the name fettunta, or colloquially, fett’ unta, which translates to “oiled slice.” While Americans often associate bruschetta with the chopped tomato topping, in its truest form, it refers to the toasted bread with garlic and oil itself.

Of course, Bruschetta al Pomodoro is one of the most popular ways to serve bruschetta, in Tuscany and beyond.