Bruscitti Explained

Bruscitti
Alternate Name:Brüscitt (Lombard)
Country:Italy
Region:
Associated Cuisine:
Year:Probably Middle Ages
Course:Italian: [[Italian meal structure#Formal meal structure|Secondo]] (Italian course)
Type:Meat
Main Ingredient:Beef
Minor Ingredient:Butter, lard, garlic, fennel seeds, pancetta, red wine
Serving Size:100 g
Calories:112.63
Calories Ref:[1]
Protein:6.73
Fat:4.93
Carbohydrate:10.05
Other:Widespread in northwestern Lombardy (Italy), northeastern Piedmont (Italy) and lower Ticino (Switzerland)

Italian: '''Bruscitti''' (pronounced as /it/; brüscitt, bry'ʃit/;[2])[3] is an Italian single-course meal of the Lombard, Piedmontese and Ticinese cuisines based on finely chopped beef cooked for a long time.[4] It is a typical winter dish,[5] and is served with polenta, Italian: [[risotto alla milanese]] or purée.

Italian: Bruscitti is originally from the Italian: [[comune]] (municipality) of Busto Arsizio, Lombardy, Italy.[4] Bruscitti is widespread in northwestern Lombardy (Italy), northeastern Piedmont (Italy) and lower Ticino (Switzerland). The dish probably originated in the Middle Ages.

Etymology

In the Lombard language the term brüscitt means 'crumbs', referring to the size of the meat, chopped into small pieces.[3]

Description

Based on finely chopped beef and cooked for a long time (from 2 to 4 hours) on a low flame, the other ingredients of the dish are butter, lard, garlic, pancetta and fennel seeds.[4] [6] At the end of cooking, it is blended with well-structured red wines such as Barbera, Barolo or Gattinara.[7] [8] When serving, the Italian: bruscitti must not be too soupy or too dry.[9] It is a typical winter dish[5] and is served with polenta,[6] Italian: [[risotto alla milanese]] or purée.[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).[1]

Geographical diffusion

The dish is widespread in the whole Insubria area, or in the province of Varese (Lombardy),[11] in the Alto Milanese area (Lombardy; particularly in the area of the Italian: [[comune]] (municipality) of Busto Arsizio, where it originates), in the province of Verbano-Cusio-Ossola (Piedmont)[12] and in lower Ticino (Switzerland).[13]

History

Italian: Bruscitti is originally from the Italian: [[comune]] (municipality) of Busto Arsizio, Lombardy, Italy.[4] [6] [9] It is a dish of the ancient peasant tradition.[6] The dish probably originated in the Middle Ages.[14] 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).[14] 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.[14] Until the Italian economic miracle of the 1950s and 1960s, tougher cuts of the beef were used for Italian: bruscitti, which required longer cooking.[14] Later, more tender cuts began to be used such as the Italian: cappello del prete, the Italian: diaframma, the Italian: reale and the Italian: fusello.[4]

Originally, the less tender or typically discarded parts of beef were used.[15] It was a humble but invigorating dish, which was created with the aim of providing refreshment to the farmers who worked in the fields.[15] 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 Italian: 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 Italian: 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 Italian: [[denominazione comunale d'origine]] (De.CO) for Italian: bruscitti.[17]

See also

External links

Notes and References

  1. Web site: Bruscitt lombardo con polenta e carne macinata. 21 February 2024. it.
  2. Web site: Brüscitt con polenta di mais e carciofi croccanti. 30 November 2021 . 18 February 2024. it.
  3. Web site: Polenta e bruscitt. 17 February 2024. it.
  4. Web site: Bruscitti di Busto Arsizio. 29 April 2015 . 17 February 2024. it.
  5. Web site: Polenta e bruscitt. 19 February 2024. it.
  6. Web site: Polenta e bruscitt. 17 February 2024. it.
  7. Web site: Ricetta polenta e bruscitt. 17 February 2024. it.
  8. Web site: La favola dei Bruscitti, bontà senza tempo. 27 February 2024. it.
  9. Web site: Bruscitt di Busto Arsizio. 19 February 2024. it.
  10. Web site: Bruscitt con purè. 17 February 2024. it.
  11. Web site: Bruscitt. 17 February 2024. it.
  12. Web site: Antonella Clerici si commuove in diretta. Ciò che succede in studio non la lascia indifferente: il ricordo che emoziona anche il pubblico. 30 November 2020 . 17 February 2024. it.
  13. Web site: Bruscitt con polenta di mais corvino e carciofi croccanti . 19 February 2024. it.
  14. Web site: Brusciti: un primo, un dolce, un Magistero.. 17 February 2024. it.
  15. Web site: Polenta e bruscitt: la ricetta del piatto tipico lombardo. 17 February 2024. it.
  16. Web site: I Bruscitti di Busto Grande. 19 February 2024. it.
  17. Web site: Magistero Dei Bruscitti di Busto Arsizio. 17 February 2024. it.
  18. Web site: Ul Di' di Bruscitti. 8 April 2017. https://web.archive.org/web/20170408171434/http://www.magisterodeibruscitti.it/ul-di--di-bruscitti.html. 8 April 2017. dead. it.
  19. Web site: Il Magistero dei Bruscitti nella "hall of fame" bustocca. 13 December 2012 . 26 December 2012. it.