Spicy Bread

Preparation info
  • Makes


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is a traditional harvest time cake prepared for many centuries by the Umbrian peasants at the time when the crops were brought in. It is especially a part of the culinary scene in Spoleto and Foligno, but the tradition has spread over the border into parts of the Abruzzi and you may well find it both there and in Rome at Christmas time nowadays. The name is deceptive: it is not a bread, nor is it spicy – black pepper is the only one. Rather it’s a rich flat biscuit, stuffed with nuts a