A flatbread made with pizza dough with pieces of pancetta or lard. It is often cut into small squares or strips and fried. May be baked in the ashes.
A flatbread, especially in Emilia-Romagna, made with pizza dough with pieces of pancetta or lard. It is often cut into small squares or strips and fried. May be baked in the ashes.
A traditional farmhouse fresh cheese made from cow’s milk in Lombardy. It is a very creamy, soft, mild cheese often used instead of butter, also known as Crescenza Stracchino, and contains about 55% milk fat and is a little creamier than straight Stracchino which has 50%. The paste is uncooked. Stracchino is derived from an old word for tired (stanca). Cows migrated with the seasons and by the time they reached the Lombardy plains they were worn out. The milk was effected by their weariness. Affinage is around 15 days and it is then shaped into slabs. It is like a slightly tart cream cheese.
A traditional farmhouse fresh cheese made from cow’s milk in Lombardy. It is a very creamy, soft, mild cheese often used instead of butter, also known as Crescenza Stracchino, and contains about 55% milk fat and is a little creamier than straight Stracchino which has 50%. The paste is uncooked. Stracchino is derived from an old word for tired (stanca). Cows migrated with the seasons and by the time they reached the Lombardy plains they were worn out. The milk was effected by their weariness. Affinage is around 15 days and it is then shaped into slabs. It is like a slightly tart cream cheese.
A flatbread, fritter or light pastry from the Marche which may be savoury, made with cheese or sweet. Similar to Tuscan crescentina.
