Good Old Bruschetta

After yesterday's adventure, I bought 1/2 kilo of tummy-soothing pane comune today. That's our Umbrian bread, made in a round or oblong shape and devoid of salt or taste but a perfect foil for salami and raw ham (prosciutto crudo) and the only bread that works for bruschetta.

When I arrived at our panetteria at 12:50, the only bread left was one oblong loaf that I grabbed for $.65. When I got it home, I realized the crust was too hard for me to saw into freezing-size slices, so I thought back to what Mom said: "To soften baked goods, put them in a plastic bag with a few slices of apple".

Unfortunately, I had no apples or any other kind of fruit in the house, but I put the loaf in a bag and threw in three zucchini. Allora! It worked! I guess that any fresh, soft kind of fruit or vegetable will give off the kind of gaseous moisture that helps cookies and bread to soften up. I wonder if we can develop that gas for use in our cars.