- a few thin slices of fresh or dried pork cheek
- a few sage leaves
- a few tablespoons of white wine vinegar
Put the slices of bacon in a pan, let them lose the fat and throw it away. Put the slices of bacon in the pan together with the sage, after a minute or two add vinegar, if necessary adjust with salt and pepper and serve.
This preparation, almost in disuse, was typical of winter and was known throughout Umbria. In the area of Todi, sometimes people addes tomato. It was served for dinner, accompanied by some slices of bread.
Courtesy of Calzetti & Mariucci.
- 600 g of leavened bread dough
- 3 large onions
- 12-15 sage leaves
- ½ glass of extra-virgin olive oil
- olive oil or lard for the cake tin
Peel the onions, cut them into thin slices, roll them out on a baking tray and sprinkle with salt. Leave them for a hour, then squeeze them well. Grease a not too high rectangular cake tin, arrange the bread dough in a no more than a centimeter layer and sprinkle the surface with washed and dried slices of onion and sage leaves. Sprinkle the surface of the flatbread pizza with a little olive oil and cook it in the oven at about 180 ° for 30-40 minutes. The white flatbread can be served both cold and hot.
The crushed onion – which in Città di Castello it is called pampassato – is known throughout Umbria. The white flatbread can be made with the onion only or with the leaves of rosemary and, in the absence of anything else, only with a little salt on the surface. In Norcia, where it was usually made together whith the bread and where it was also called “spianata”, next to the poorer versions (with salt, ciccioli or rosemary), it is matched with zucchini, tomatoes and sometimes potatoes.
Courtesy of Calzetti-Mariucci