'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.

[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.

[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).

[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).

[17] On 16 December 2012, the mayor of Busto Arsizio established "the day of bruscitti"[18] (Ul dí di bruscitt in Lombard), which occurs every second Thursday in November.