 Bruscitti | |||||||
| Alternative names | Brüscitt (Lombard)[1] | ||||||
|---|---|---|---|---|---|---|---|
| Type | Meat | ||||||
| Course | Secondo (Italian course) | ||||||
| Place of origin | Italy | ||||||
| Region or state |
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| Associatedcuisine | |||||||
| Invented | ProbablyMiddle Ages[2] | ||||||
| Main ingredients | Beef | ||||||
| Ingredients generally used | Butter,lard,garlic,fennel seeds,pancetta,red wine | ||||||
| 112.63 kcal (471.2 kJ)[3] | |||||||
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| Other information | Widespread in northwesternLombardy (Italy), northeasternPiedmont (Italy) and lowerTicino (Switzerland) | ||||||
Bruscitti (Italian:[bruˈʃitti];Lombard:brüscitt,Lombard:[bryˈʃit];[1]lit. 'crumbs')[4] is anItalian single-course meal[5] of theLombard,Piedmontese, andTicinese cuisines based on finely choppedbeef cooked for a long time.[6] It is a typical winter dish[7] and is served withpolenta,[8]purée,[9][10] orrisotto alla milanese.
Bruscitti is originally from thecomune (municipality) ofBusto Arsizio,Lombardy, Italy.[6][8][11]Bruscitti is widespread in northwesternLombardy (Italy), northeasternPiedmont (Italy), and lowerTicino (Switzerland).[9][12][13] The dish probably originated in theMiddle Ages.[2]
In theLombard language the termbrüscitt means 'crumbs', referring to the size of the meat, chopped into small pieces.[4]
Based on finely choppedbeef and cooked for a long time (from 2[2] to 4 hours[11]) on a low flame, the other ingredients of the dish arebutter,garlic,fennel seeds, andlard orpancetta.[6][8] At the end of cooking, it is blended with well-structuredred wines such asBarbera,Barolo orNebbiolo.[14][15] When serving, thebruscitti must not be too soupy or too dry.[11] It is a typical winter dish[7] and is served withpolenta,[8]risotto alla milanese orpurée.[9][10]
For a 100 g serving ofbruscitti, thefood energy is 112.63kcal (472 kJ), whilenutritional values are 6.73 g ofproteins, 4.93 g offats (of which 2.29 gsaturated fatty acids), 1.14 g offibres, and 10.05 g ofcarbohydrates (of which 1.21 gsugars).[3]
The dish is widespread in the wholeInsubria area, or in theprovince of Varese (Lombardy),[12] in theAlto Milanese area (Lombardy; particularly in the area of thecomune (municipality) ofBusto Arsizio, where it originates), in theprovince of Verbano-Cusio-Ossola (Piedmont),[13] and in lowerTicino (Switzerland).[9]
Bruscitti is originally from thecomune (municipality) ofBusto Arsizio,Lombardy, Italy.[6][8][11] It is a dish of the ancientpeasant tradition.[8] The dish probably originated in theMiddle 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 theItalian economic miracle of the 1950s and 1960s, toughercuts of the beef were used forbruscitti, which required longer cooking.[2] Later, more tender cuts began to be used such as thecappello del prete, thediaframma, thefusello, and thereale.[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 theMagistero 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 ofbruscitti"[18] (Ul dí di bruscitti inLombard), which occurs every second Thursday in November.[19] In 2014 thecomune of Busto Arsizio recognized thedenominazione comunale d'origine (De.CO) forbruscitti.[17]
