Bocconcello

Slice into this ring of cheese-flavored bread and you will taste the mid-morning meal that reinvigorated people as they threshed grain in the Umbrian countryside. Nella Galletti remembers everything about the long days spent in the fields—the hard work of slicing sheaves to the ground with a sickle, the hum and comfort of other people’s company, the sweltering heat of midsummer, and the pleasure of stopping to eat, replenishing energy expended under the strong June sun.