Over the summer we spent some time in Genoa and Turin, two fascinating cities in Northern Italy. When we returned, we were so inspired by the food that we ate, that not only did we start to make our own pasta, but we tried to recreate a few dishes that tantalized our tastebuds. My favorite meals in Italy were actually the most simple. Fresh pasta with pesto, a tomato and basil pizza, salads of antipasti and some gorgeous varieties of bruschetta. This Speck, Mozzarella and Artichoke Bruschetta is a take on a version I had in Turin.
The soft, freshly baked bread is a delicious vehicle for the salty speck, which is an Italian type of prosciutto that is more robust than the cured meats of Southern Italy. The tangy, charred artichoke hearts and creamy buffalo mozzarella work perfectly together when topped off with peppery arugula. This is a perfect appetizer to precede any Italian meal, or just with a glass of wine when you’re feeling like an Italian escape. Ciao!
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