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{{Short description|Italian |
{{Short description|Italian beaf dish}} |
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{{Use dmy dates|date= |
{{Use dmy dates|date=May 2024}} |
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{{Italics title}} |
{{Italics title}} |
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{{Infobox food |
{{Infobox food |
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| creator = |
| creator = |
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| year = [[Middle Ages]] |
| year = Probably [[Middle Ages]]<ref name="ilvaresotto"/> |
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| course = {{lang|it|[[Italian meal structure#Formal meal structure|Secondo]]}} (Italian course) |
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| course = |
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| type = [[Meat]] |
| type = [[Meat]] |
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| served = |
| served = |
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{{lang|it|'''Bruscitti'''}} ({{IPA-it|bruʃˈʃi.tti|lang}} |
{{lang|it|'''Bruscitti'''}} ({{IPA-it|bruʃˈʃi.tti|lang}}; {{lang-lmo|brüscitt}}, {{IPA-lmo|bry'ʃit|lang}};<ref name="altacucina">{{cite web|url=https://altacucina.co/recipes/bruscitt-con-polenta-di-mais-e-carciofi-croccanti|title=Brüscitt con polenta di mais e carciofi croccanti|date=30 November 2021 |access-date=18 February 2024|language=it}}</ref> {{literally|crumbs}})<ref name="soniaperonaci">{{cite web|url=https://www.soniaperonaci.it/polenta-e-bruscitt/|title=Polenta e bruscitt|access-date=17 February 2024|language=it}}</ref> is an [[Italian cuisine|Italian]] single-course meal<ref name="cookist" /> of the [[Lombard cuisine|Lombard]], [[Piedmontese cuisine|Piedmontese]] and [[Ticino#Cuisine|Ticinese]] cuisines based on finely chopped [[beef]] cooked for a long time.<ref name="lacucinaitaliana">{{cite web|url=https://www.lacucinaitaliana.it/ricetta/secondi/bruscitti-di-busto-arsizio/|title=Bruscitti di Busto Arsizio|date=29 April 2015 |access-date=17 February 2024|language=it}}</ref> It is a typical winter dish,<ref name="buonissimo">{{cite web|url=https://www.buonissimo.it/lericette/8309_Bruscitti|title=Polenta e bruscitt|access-date=19 February 2024|language=it}}</ref> and is served with [[polenta]],<ref name="giallozafferano"/> {{lang|it|[[risotto alla milanese]]}} or [[purée]].<ref name="rsi"/><ref name="petitchef"/> |
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{{lang|it|Bruscitti}} is originally from the {{lang|it|[[comune]]}} (municipality) of [[Busto Arsizio]], [[Lombardy]], Italy.<ref name="lacucinaitaliana"/><ref name="giallozafferano"/><ref name="lombardiafood"/> ''Bruscitti'' is widespread in northwestern [[Lombardy]] (Italy), northeastern [[Piedmont]] (Italy) and lower [[Ticino]] (Switzerland).<ref name="rsi"/><ref name="leterredelgusto"/><ref name="caffeinamagazine"/> The dish probably |
{{lang|it|Bruscitti}} is originally from the {{lang|it|[[comune]]}} (municipality) of [[Busto Arsizio]], [[Lombardy]], Italy.<ref name="lacucinaitaliana"/><ref name="giallozafferano"/><ref name="lombardiafood"/> ''Bruscitti'' is widespread in northwestern [[Lombardy]] (Italy), northeastern [[Piedmont]] (Italy) and lower [[Ticino]] (Switzerland).<ref name="rsi"/><ref name="leterredelgusto"/><ref name="caffeinamagazine"/> The dish probably originated in the [[Middle Ages]].<ref name="ilvaresotto"/> |
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==Etymology== |
==Etymology== |
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==History== |
==History== |
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[[File:Puré con bruscitti.jpg|thumb|left|{{lang|it|Bruscitti}} served with [[purée]]]] |
[[File:Puré con bruscitti.jpg|thumb|left|{{lang|it|Bruscitti}} served with [[purée]]]] |
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{{lang|it|Bruscitti}} is originally from the {{lang|it|[[comune]]}} (municipality) of [[Busto Arsizio]], [[Lombardy]], Italy.<ref name="lacucinaitaliana"/><ref name="giallozafferano"/><ref name="lombardiafood"/> It is a dish of the ancient peasant tradition.<ref name="giallozafferano"/> The dish probably |
{{lang|it|Bruscitti}} is originally from the {{lang|it|[[comune]]}} (municipality) of [[Busto Arsizio]], [[Lombardy]], Italy.<ref name="lacucinaitaliana"/><ref name="giallozafferano"/><ref name="lombardiafood"/> It is a dish of the ancient peasant tradition.<ref name="giallozafferano"/> The dish probably originated in the [[Middle Ages]].<ref name="ilvaresotto">{{cite web|url=http://www.ilvaresotto.it/Cucina/Bruscitti.htm|title=Brusciti: un primo, un dolce, un Magistero.|access-date=17 February 2024|language=it}}</ref> 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).<ref name="ilvaresotto"/> 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.<ref name="ilvaresotto"/> Until the [[Italian economic miracle]] of the 1950s and 1960s, tougher [[Cut of beef|cuts of the beef]] were used for {{lang|it|bruscitti}}, which required longer cooking.<ref name="ilvaresotto"/> Later, more tender cuts began to be used such as the {{lang|it|cappello del prete}}, the {{lang|it|diaframma}}, the {{lang|it|reale}} and the {{lang|it|fusello}}.<ref name="lacucinaitaliana"/> |
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[[File:Polenta e bruscitti (5).jpg|thumb|{{lang|it|Bruscitti}} served with [[polenta]] porridge]] |
[[File:Polenta e bruscitti (5).jpg|thumb|{{lang|it|Bruscitti}} served with [[polenta]] porridge]] |
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Originally, the less tender or typically discarded parts of beef were used.<ref name="cookist">{{cite web|url=https://www.cookist.it/polenta-e-bruscitt/|title=Polenta e bruscitt: la ricetta del piatto tipico lombardo|access-date=17 February 2024|language=it}}</ref> It was a humble but invigorating dish, which was created with the aim of providing refreshment to the farmers who worked in the fields.<ref name="cookist"/> 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.<ref name="comune.bustoarsizio">{{cite web|url=https://www.comune.bustoarsizio.va.it/index.php/vivere-busto/piatti-tipici-e-prodotti-de-co/item/10866-i-bruscitti-di-busto-grande|title=I Bruscitti di Busto Grande|access-date=19 February 2024|language=it}}</ref> Tradition dictates that the meat is cut into small pieces using a knife so as not to lose its juices.<ref name="comune.bustoarsizio"/> |
Originally, the less tender or typically discarded parts of beef were used.<ref name="cookist">{{cite web|url=https://www.cookist.it/polenta-e-bruscitt/|title=Polenta e bruscitt: la ricetta del piatto tipico lombardo|access-date=17 February 2024|language=it}}</ref> It was a humble but invigorating dish, which was created with the aim of providing refreshment to the farmers who worked in the fields.<ref name="cookist"/> 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.<ref name="comune.bustoarsizio">{{cite web|url=https://www.comune.bustoarsizio.va.it/index.php/vivere-busto/piatti-tipici-e-prodotti-de-co/item/10866-i-bruscitti-di-busto-grande|title=I Bruscitti di Busto Grande|access-date=19 February 2024|language=it}}</ref> Tradition dictates that the meat is cut into small pieces using a knife so as not to lose its juices.<ref name="comune.bustoarsizio"/> |
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In 1975 in Busto Arsizio the {{lang|it|Magistero dei Bruscitti}} ('Bruscitti Magisterium') was founded, an association with the aim of spreading knowledge of local rustic cuisine.<ref name="magisterodeibruscitti">{{cite web|url=https://www.magisterodeibruscitti.org/index.htm|title=Magistero Dei Bruscitti di Busto Arsizio|access-date=17 February 2024|language=it}}</ref> On 16 December 2012, the mayor of Busto Arsizio established "the day of {{lang|it|bruscitti}}"<ref>{{cite web|url=http://www.magisterodeibruscitti.it/ul-di--di-bruscitti.html|title=Ul Di' di Bruscitti|access-date=8 April 2017|archive-url=https://web.archive.org/web/20170408171434/http://www.magisterodeibruscitti.it/ul-di--di-bruscitti.html|archive-date=8 April 2017|url-status=dead|language=it}}</ref> ({{lang|lmo|Ul dí di bruscitt}} in [[Lombard language|Lombard]]), which occurs every second Thursday in November.<ref>{{cite web|url=http://www.varesenews.it/2012/12/il-magistero-dei-bruscitti-nella-hall-of-fame-bustocca/72423/|title=Il Magistero dei Bruscitti nella "hall of fame" bustocca|date=13 December 2012 |access-date=26 December 2012|language=it}}</ref> In 2014 the ''comune'' of Busto Arsizio |
In 1975 in Busto Arsizio the {{lang|it|Magistero dei Bruscitti}} ('Bruscitti Magisterium') was founded, an association with the aim of spreading knowledge of local rustic cuisine.<ref name="magisterodeibruscitti">{{cite web|url=https://www.magisterodeibruscitti.org/index.htm|title=Magistero Dei Bruscitti di Busto Arsizio|access-date=17 February 2024|language=it}}</ref> On 16 December 2012, the mayor of Busto Arsizio established "the day of {{lang|it|bruscitti}}"<ref>{{cite web|url=http://www.magisterodeibruscitti.it/ul-di--di-bruscitti.html|title=Ul Di' di Bruscitti|access-date=8 April 2017|archive-url=https://web.archive.org/web/20170408171434/http://www.magisterodeibruscitti.it/ul-di--di-bruscitti.html|archive-date=8 April 2017|url-status=dead|language=it}}</ref> ({{lang|lmo|Ul dí di bruscitt}} in [[Lombard language|Lombard]]), which occurs every second Thursday in November.<ref>{{cite web|url=http://www.varesenews.it/2012/12/il-magistero-dei-bruscitti-nella-hall-of-fame-bustocca/72423/|title=Il Magistero dei Bruscitti nella "hall of fame" bustocca|date=13 December 2012 |access-date=26 December 2012|language=it}}</ref> In 2014 the ''comune'' of Busto Arsizio recognized the {{lang|it|[[denominazione comunale d'origine]]}} (De.CO) for {{lang|it|bruscitti}}.<ref name="magisterodeibruscitti"/> |
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==See also== |
==See also== |
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[[Category:Beef dishes]] |
[[Category:Beef dishes]] |
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[[Category:Meat]] |
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[[Category:Cuisine of Lombardy]] |
[[Category:Cuisine of Lombardy]] |
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[[Category:Cuisine of Piedmont]] |
[[Category:Cuisine of Piedmont]] |
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[[Category:Italian |
[[Category:Italian beef dishes]] |
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[[Category:Swiss cuisine]] |
[[Category:Swiss cuisine]] |
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[[Category:Busto Arsizio]] |
[[Category:Busto Arsizio]] |
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Bruscitti served with polenta porridge
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| Alternative names | Brüscitt (Lombard)[1] | ||||||
|---|---|---|---|---|---|---|---|
| Type | Meat | ||||||
| Course | Secondo (Italian course) | ||||||
| Place of origin | Italy | ||||||
| Region or state |
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| Associated cuisine |
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| Invented | Probably Middle Ages[2] | ||||||
| Main ingredients | Beef | ||||||
| Ingredients generally used | Butter, lard, garlic, fennel seeds, pancetta, red wine | ||||||
Food energy | 112.63 kcal (472 kJ)[3] | ||||||
Nutritional value |
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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 milaneseorpurée.[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]
In the Lombard language the term brüscitt means 'crumbs', referring to the size of the meat, chopped into small pieces.[4]
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, BaroloorGattinara.[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 milaneseorpurée.[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]
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]
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]
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 bruscittinLombard), 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]
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