"JR" wrote in message ...
Ken Fortenberry wrote:

You can ask a dozen Poles, three Swedes and a pair of Slovaks for all
I care, I know what a classic bruschetta is.

Leaving Swedes, Peruvians and Koreans out of it for a moment g, ask a
thousand Italians what a "classic bruschetta" is, and you'll likely get
a half dozen, maybe a dozen, variations proposed. Even taking regional
differences and differing interpretations of the word "classic" into
account, odds are practically nil that any of them would contain
parmesano reggiano OR pecorino romano, cilantro OR basalmic
vinaigrette. Still, who cares? "Classic bruschetta" isn't something to
eat; it's something to argu... uh, discuss. Whatever it is, why would
anyone want to limit himself to it, much less be dogmatic about it?

Interesting perspective. Wish I'd thought of it.

Wolfgang
oh, and what was the "basic ingredient" everybody left out?