Focaccia al Lardo di Colonnata made in the USA – Colonnata Lard Focaccia

Focaccia al Lardo di Colonnata made in the USA

My American son-in-law is an expert, avid, and very good baker of bread, pizza, and focaccia. So there is a family feast whenever he prepares one of them!

Lardo di Colonnata by Salumeria Italiana, Boston

I gave him as a present a piece of Lardo di Colonnata I bought online from Salumeria Italiana to allow him to experiment with this unique recipe for gourmet focaccia, not well known in the USA, delicious homemade focaccia, flavored with fresh rosemary needles and covered with thin slices of lardo di Colonnata IGP.

Focaccia with Lardo di Colonnata is simple focaccia but made particularly appetizing thanks to the use of a single main ingredient, Lardo di Colonnata which, is cut into thin slices and added to the hot focaccia, literally melts in the mouth giving emotions to the palate.

After he made the focaccia al lardo di Colonnata for the first time, my son-in-law pointed out that he would have preferred to have available a slicing machine instead of slicing the lardo with a knife. He is right, the lardo will melt better on the focaccia if it is sliced very thin. He is becoming an Italian Cuoco!

Lardo di Colonnata

Pieces of lardo di Colonnata to slice B. Gramulin CC BY-SA 2.0

One of the most prized parts of the pig is pork fatback cut into rectangular slabs, rubbed with sea salt, and layered with black pepper, garlic, herbs, and spices. Aged from 6 months to a year in marble troughs rendering it a sweet, unctuous silky treasure. Typically served in paper-thin slices on hot grilled bread.

Cellar for Lardo di Colonnata – Frigorbox CC BY-SA 2.0

Lardo di Colonnata is produced in marble basins in which are placed, in alternate layers, the strips of pork lard and the salt with the aromas: pepper, cinnamon, cloves, cumin, coriander, nutmeg, cardamom, sage, and rosemary. The basins rubbed with garlic have special temperatures and humidity, so the finished product has unique characteristics. The full basin is covered, checked periodically, and then reopened about 6-10 months later when the seasoning is complete.

Lardo di Colonnata has a moist appearance, is white and slightly pinkish in color, and has a smooth and homogeneous consistency. It has a delicate and fresh flavor, almost sweet, finely savory if it comes from the buttocks area, enriched by the aromatic herbs and spices used in its processing and its fragrant aroma.

Its ideal use is natural, cut in thin slices. In the past, it was considered as a simple condiment or the “poor man’s” companion for quarry workers, given its high nutritional value. However, it can be tasted like a dish by itself or in other combinations, for example, with shellfishes.

This most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is now included in the Ark of Taste catalog of heritage foods and enjoying IGP (Protected Geographical Indication) status since 2004. It is composed of over 90% lipids.

Lardo di Colonnata – OneArmedMan Pubblico dominio


  • For the dough:
  • 300 g 00 flour, 300 g durum wheat semolina
  • 1 cube of brewer’s yeast
  • 3 dl of water
  • 60 g of oil
  • a pinch of sugar
  • 2 sprigs of rosemary
  • 10 g salt.
  • For the dressing:
  • 10 slices of Colonnata lard
  • extra virgin olive oil
  • salt
  • pepper
  • chili powder.
How Focaccia is served

How to make Focaccia al Lardo di Colonnata

Chop the rosemary as finely as possible.
Mix the two flours in a bowl.
Pour them on the pastry board and form the classic fountain.
Make a small hole outside the fountain and put the salt in it (the so-called “salt house”) to not contact the yeast.
Pour the yeast diluted with a little warm water and the rosemary into the center of the fountain.
Pour the water little by little in small quantities, mixing everything with your hands until you obtain a soft and elastic dough.
Work it for about 10-15 minutes, beating it several times on the work surface.
Place the dough in a floured napkin and let it rest in a warm place, away from drafts, until it has doubled its volume.

It is possible to speed up the leavening time by placing the dough inside an oven heated at 100°C (212°F) but turned off or covering the dough with a woolen cloth.
When the dough is ready, roll it out to a maximum thickness of 1 cm on a baking sheet lightly greased with oil or on a sheet of baking paper greased with oil.
Crush the dough with your fingertips and drizzle with a bit of oil.
Leave the focaccia to rest for another 30 minutes.
Then bake at 200-220°C for about 30 minutes.
Remove the focaccia from the oven when it is perfectly golden.
If necessary, extend the cooking time.
When cooked, cover the hot focaccia with slices of Colonnata lard and, if desired, sprinkle with freshly ground black pepper and chili powder.

Carmen and Aida supervise the making of the focaccia

Portions of text from Wikipedia, the free encyclopedia

Pizza Quattro Stagioni

Pizza Quattro Stagioni – Xocolatl Pubblico dominio


pizza dough (basic recipe)
7 oz. clams
7 oz. mussels
12 artichokes in oil
tomato sauce
2 salted anchovy fillets
10 black pitted olives
6 tbs. olive oil

How to make the Pizza Four Seasons:

Prepare the dough following the Pizza Dough Basic Recipe. Wash and shell the clams and mussels. Quarter the artichokes; prepare the tomato sauce as in Pizza Marinara.

Flatten the dough into a 10-in.-disk. Spread the tomato sauce on each disk of dough and then place each of the ingredients (mussels, clams, artichokes, olives with anchovies) into one of 4 different sections.

Drizzle generously with oil and bake as in Pizza Marinara.

Serves 6

Pizza siciliana – Sicilian Pizza

Pizza siciliana – Sicilian Pizza – Sfincione Palermitano – Rino Porrovecchio CC BY-SA 2.0


  • tomato,
  • onion,
  • salted anchovies,
  • breadcrumbs,
  • caciocavallo cheese

How to make Pizza siciliana – Sicilian Pizza

From Wikipedia, the free encyclopedia.
The expression Sicilian pizza refers to a set of varieties of ways to prepare pizza. The most known Sicilian pizza is sfincione, initially from Palermo and spread in many island areas; however, there are many other pizzas varieties. Differences in the preparation of pizza in Sicily are connected to local culture and tradition. On an island as vast as Sicily, they have led to recipes having characteristics that are sometimes very different. With the emigration phenomena that affected Sicilian people at the beginning of the twentieth century, some recipes have been introduced in other countries while keeping part of their original characteristics; for example, in New Jersey is indicated with the English term Sicilian pizza, the Italian-American version of sfincione.
In Palermo, the sfincione (in Sicilian sfinciuni) is very common, a pizza sold in rotisseries and street vendors, made of tomato, onion, salted anchovies, breadcrumbs, and caciocavallo cheese.
In the province of Catania, from a tradition that dates back to the late seventeenth century, derives the scacciata, very similar to a calzone or a pizza with two layers, which provided two different original versions: in the city based on caciocavallo cheese and salted anchovies, in the areas around Catania with broccoli, cauliflower, boiled potatoes and even spicy meat (sausage or braised). In the fry-shops of Catania and spread elsewhere, we find the crispeddi (crispelle), a kind of pancake stuffed with desalted anchovies or ricotta cheese; the crispelle lay even outside the city, are declined in other forms and recipes. In Zafferana Etnea and Viagrande, the province of Catania spread the fried Sicilian pizza, a fried calzone with cheese, and salted anchovies and mushrooms.
In the province of Messina is cooked “u pituni missinisi,” a variant of calzone stuffed with endive, caciocavallo cheese, tomato, and salted anchovies. Next to it, the focaccia alla Messinese provides the same ingredients in its original version.
In the province of Caltanissetta is prepared fuata, a pizza seasoned with tomato, salted sardines, grated pecorino cheese, and oregano.
In the province of Trapani, there is the rianata made with a lot of oregano and salted anchovies, with the variant rianella, which includes the addition of mozzarella.
In Syracuse’s province, especially in Solarino and Sortino, is prepared pizzolo (in Sicilian pizzòlu), a stuffed pizza. Other names are found in the district of Eloro: only in Avola the scacciata is a pizza with some strips of dough on top called “lenze,” the result is a pizza made of tomato sauce and cheese, which resembles a tart in shape. In Noto, “lumera” is a pizza made of dough similar to “scacciata.” Still, with an original form, where the edges are turned to create a hexagon, the classic condiment is tomato sauce and pecorino cheese or caciocavallo Ragusano.
In the province of Ragusa, particularly in the Iblei mountains, there is the Scaccia, a version of stuffed pizza very similar to the scacciata from Catania.
Throughout the southeast, vota vota is also another name for a pizza rolled up (voted) at the ends stuffed with the traditional tomato and parsley recipes or in other variations.

Sicilian pizza

In particular, in the United States of America, among the Italian-American communities of Boston, Connecticut, New York, New Jersey, and Utica (New York), Sicilian pizza indicates the American version of sfincione, which is served as street food in aluminum trays for taking away.

In pizzerias

Sicilian pizza is often found on pizzerias in Italy, including in Sicily, but it is not a standardized recipe. In these menus, pizza recipes referred to as “Sicilian pizza” almost always have one or more ingredients, including salted anchovies, capers, onions, olives. But the main character is above all the dough, which in Sicilian pizza includes the use of a percentage of semolina flour which is absent in Neapolitan pizza, entirely made with white flour.


L’espressione pizza siciliana si riferisce a un insieme di varietà di modi per la preparazione della pizza. La pizza siciliana più conosciuta è lo sfincione originario di Palermo e diffuso in molte zone dell’isola, ma accanto a esso esistono diverse altre varietà di pizze. Le differenze nella preparazione della pizza in Sicilia sono legate alla cultura e alla tradizione locale che, in un’isola vasta come la Sicilia, hanno portato a ricette dalle caratteristiche a volte assai diverse tra loro. Con i fenomeni di emigrazione che hanno toccato la popolazione siciliana all’inizio del XX secolo, alcune ricette sono sbarcate anche in altre nazioni mantenendo in parte le loro caratteristiche originarie, così ad esempio nel New Jersey si indica col termine inglese sicilian pizza la versione italoamericana dello sfincione.

Diffusione della pizza siciliana

A Palermo è molto diffuso lo sfincione (in siciliano sfinciuni), una pizza al taglio venduta sia nelle rosticcerie sia dagli ambulanti a base di pomodoro, cipolla, acciughe sotto sale, pangrattato e caciocavallo.

Nella provincia di Catania, da una tradizione che risale alla fine del XVII secolo, deriva la scacciata, molto simile a un calzone o a una pizza a due strati, che prevedeva due differenti versioni originali: in città a base di caciocavallo e acciughe dissalate, nelle zone intorno a Catania con broccoli, cavolfiori, patate lesse e addirittura carne speziata (salsiccia o brasato). Nelle friggitorie di Catania, ma diffusi anche altrove, troviamo i crispeddi (crispelle), una specie di frittella ripiena con acciughe dissalate o ricotta; le crispelle, diffuse anche fuori città, vengono declinate in altre forme e ricette. Ancora in provincia di Catania, a Zafferana Etnea e Viagrande, è diffusa la pizza siciliana fritta, un calzone fritto con formaggio, acciughe salate e funghi.

Nella provincia di Messina si cucina “u pituni missinisi”, una variante di calzone ripieno d’indivia, caciocavallo, pomodoro e acciughe salate. Accanto a esso si trova la focaccia alla messinese che, nella sua versione originale, prevede gli stessi ingredienti.

Nella provincia di Caltanissetta si prepara la fuata, una pizza condita con pomodoro, sarde salate, pecorino grattugiato e origano.

Nella provincia di Trapani esiste la rianata a base di molto origano e acciughe salate, con la variante rianella che prevede l’aggiunta della mozzarella.

Nella provincia di Siracusa, specialmente a Solarino e Sortino, si prepara il pizzolo (in siciliano pizzòlu), una pizza ripiena. Altri nomi invece troviamo nel distretto di Eloro: solo ad Avola la scacciata è una pizza con delle strisce di impasto sopra chiamate “lenze”, il risultato è una pizza di base salsa di pomodoro e formaggio che somiglia a una crostata nella forma. A Noto, la lumera invece è una pizza di impasto simile alla scacciata ma con una forma originale, dove i bordi vengono girati creando una sorta di esagono, classico anche qui il condimento di passata di pomodoro e formaggio pecorino o caciocavallo ragusano.

Nella provincia di Ragusa, in particolare nella zona dei monti Iblei, si trova la scaccia, una versione di pizza ripiena molto simile alla scacciata catanese.

In tutto il sud est il vota vota rappresenta anche un altro nome che indica una pizza arrotolata (votata) alle estremità farcita con le tradizionali ricette di pomodoro e prezzemolo o in altre varianti.

Sicilian pizza

Negli Stati Uniti, in particolare fra le comunità italo-americane di Boston, del Connecticut, di New York, del New Jersey e di Utica (New York), con sicilian pizza si indica la versione americana dello sfincione che viene servito come cibo di strada in vaschette d’alluminio per l’asporto

Scacciata, impanata, scaccia, mbigliulata

Example of scacciata, or breaded, or scaccia, stuffed with tomato and ricotta cheese. – JuliaK CC BY 3.0


  • bread
  • tomato sauce,
  • vegetables,
  • broccoli,
  • cauliflower,
  • eggplant,
  • potatoes,
  • cheese (such as ricotta, tuma, or caciocavallo),
  • sausage,
  • shrimp,
  • black olives


From Wikipedia, the free encyclopedia.
The scacciata, as they call it in Catania, is also known as breaded (in dialect ‘mpanata) in Syracuse and Nissen, or as Scaccia in Ragusa, or as mbigliulata in Agrigento, is a typical Sicilian handmade baked product. It is bread stuffed with tomato sauce, various vegetables, broccoli, cauliflower, eggplant, potatoes, cheese (such as ricotta, tuma, or caciocavallo), sausage, shrimps, black olives.

Historical notes

The dish was born at the end of the seventeenth century as an essential dish of peasant tables. In Sicily, the recipe was handed down and expanded according to the culinary voices of the time. In the rustic tables of the Kingdom of Sicily and then Two Sicilies was developed, this simple dish made of bread, vegetables, and meat often the leftovers of a great dinner or a recurring lunch. It appeared on Sicilian tables at the beginning of the eighteenth century with a recipe based on vegetables and potatoes. It reached its success when Moncada himself, prince of Paternò, in 1763, wanted it on his table during Christmas celebrations. Since then, the tradition places it as a Christmas dish with a recipe handed down from generation to generation. Today scacciata has a vast diffusion in Sicily and significant commercialization of handicraft type.


The Sicilian word scacciata means “crushed.” The alternative name impanata (breadcrumbs) could denote its derivation from the Spanish empanada in use in the Siracusa area.


This dish has a characteristic quality due to its primary ingredients. Bread dough must be well leavened as well as vegetables must be fresh. Genuineness is its direct quality. However, it is considered its calories are about 823 Kcal, counterproductive for a diet regimen. According to the recipe, scacciata must have a proper shape and color; it must be bronze when cooked, compact, dry, and soft stuffing. The addition of salt and some spices (black pepper, cinnamon, and curry) is optional. Still, it is a condition that the vegetables are typically broccoli and fresh cauliflowers of the Etna areas. The type of cooking determines the product; if cooked in a wood-fired oven, it takes on its characteristics, whereas cooking in an electric oven will compromise its success.

Description and variants

The body of the scacciata consists of a base of leavened bread dough, laid out in an oval baking dish, filled with broccoli, cauliflower, potatoes, spiced meat (sausage or braised), and cheese (tuma). This is used to fill the circular base up to the edges and cover it with a bread dough layer. The outer layer is wet with egg yolk or extra virgin olive oil to give it a bronze appearance when cooked. The outer dough is pierced with a suitable tool to avoid air bubbles. It is put in the oven until it is cooked until it takes on the bronze aspect, and finally, it is left to cool for about half an hour, and then it is portioned and served at the table.

The signs of recognition of the scacciata are its shape and appearance, which must be respectively oval the first and bronze-golden color the second. In addition, when baked, it must have an excellent aroma and not present external bubbles, burns, undercooked areas, or excessive dough layers.

In the Modican area, and therefore in the Ragusa area, the Scaccia takes on a rectangular shape; the short side, before baking, is closed with the hand’s fingers; this closing technique is called “djiru” or “rieficu.” The final result is a braid or helicoid that runs along the part that has been closed. Ricotta cheese is also preferred inside the Scaccia. It is combined with onion, vegetables, or sausage; tomato is often used and combined with salted anchovies and parsley.

In the Syracuse area, potatoes are usually served with sausage and cheese or vegetables such as chard.

In the Catania area instead, onions, potatoes, sausage, cheese (Tuma), anchovies, and vegetables such as cauliflower, broccoli, or caliceddi are preferred.

The main characteristics of the production process of scacciata are the pans in which it is cooked. It was cooked, until the beginning of the century, in oval terracotta pans with apparent problems. These were then abandoned for the steel pans of rectangular shape and then oval, very hygienic and durable over time.


The scacciata is consumed mainly during the Christmas period. The massive artisan preparation takes over from tradition, and it is also found on the table every day because of its commercialization. Nowadays, it is part of daily use, and it is found in portions as a “hot dish.” Considering the per capita consumption, on a sample of 20.000 people, it is 80%, with a proportion of one out of two during Christmas time.

Possible variants

Variants with egg, spinach, zucchini or celery, and arugula fillings are allowed. Variants of the dough are puff pastry or leavened pizza dough, whereas shortcrust pie is not recommended.

Regional Recipe from Sicily


Arvoltolo – Cantalamessa CC BY 3.0

From Wikipedia, the free encyclopedia.
The Arvoltolo is a fried pizza typical of the Perugia area, widespread in two variants: sweet and salty. It has very ancient origins; it was present in the Umbrian peasant cuisine since the seventeenth century, consumed on holidays, as breakfast or snack. In the area of Orvieto, the arvoltoli take the name of tortucce. They are also called “poltricce”‘ or “frittelle” or “fregnacce,” according to the vernacular of the places of origin; today, they are on the table of the families more tied up to the tradition, in some restaurants of typical kitchen and country festivals.

Recommended servings for 4 people

8 tablespoons of wheat flour
5 tablespoons of extra virgin olive oil
Water qb.
Salt or sugar to taste
Seed oil for frying

How to make Arvoltolo

Pour flour, water, and oil in a bowl, mixing carefully, avoiding the formation of lumps. From the mixture obtained, cut-out discs, it is advisable to pierce the dough with a fork not to swell. In the meantime, heat the seed oil in a casserole. Fry the disks in the hot oil, one at a time, turning them until golden brown on both sides. Remove from the oil and let them dry on absorbent paper, removing the excess. Sprinkle them with sugar or salt, according to use. They are excellent served hot as an appetizer to be eaten with cold cuts or dessert to eat at the end of the meal.

Events and festivals

The culinary tradition of arvoltolo lives again in the summer period in the characteristic village festivals. In particular, in July, the Tortuccia Festival in Castel Giorgio offers this dish savory, sweet (with sugar or Nutella), and stuffed (with cold cuts or vegetables) versions. Between July and August, the Festival of Wild Boar in Spezzatino, dell’Arvoltolo and typical Umbrian products in Migliano, and September the Festival of Arvoltolo in Olmeto. From August 2018 takes place in the first Palazzo Sagra dell’arvoltolo.


“The name arvoltolo perhaps derives precisely from the need to turn and turn (arvoltare, in Perugia) the batter, to allow cooking on both sides.”

Regional Recipe from Umbria

Pane e panelle – Bread and pancakes

Pane e panelle – Bread and pancakes – Dedda71 CC BY 3.0


  • chickpea flour
  • sesame seeds
  • salt,
  • pepper,
  • lemon

How to make Pane e panelle – Bread and pancakes

From Wikipedia, the free encyclopedia.
Panella is a fritter made of chickpea flour, typical street food of Sicilian cuisine.
They are served mainly in the middle of Mafalde – forms of the bread of about 200 grams with a crust covered with sesame seeds (in Palermo said “Cimino, gigiolena or giuggiulena”). They are often eaten together with “crocchè” (from French “croquette,” potato croquettes) or with other specialties fried in batter and seasoned at pleasure with salt, pepper, and lemon.
Panelle represents Palermo’s characteristic snack: they can be bought in many places of the city, particularly in the “friggitorie,” also street vendors, present in the streets of Palermo.

Regional Recipe from Sicily

Torta al testo

A section of a torta al testo with ham and cheese. – LepoRello CC BY-SA 3.0


  • water,
  • 500 grams of flour,
  • One pinch of baking soda,
  • One pinch of salt,
  • egg


From Wikipedia, the free encyclopedia.

The torta al testo, also known as crescia (in the Eugubino-Gualdese area) or ciaccia (in the Valtiberina area), is a typical food product of the Umbrian gastronomy.
It is composed of a mixture of water, flour, bicarbonate, and salt, which is given a flat and round shape; in the only variant, tifernate is provided the egg as an ingredient. The cooking happens from tradition on a round plate in cast iron said “text,” from which the product’s name.

torta al testo has ancient origins, being born as a non-leavened alternative to traditional bread. There are two variants: the original one with wheat flour and the one with cornflour born after importing this cereal from the Americas.
The baking surface, a disk about 3 cm thick, is called “testo” from the Latin testum, the brick tile on which, in ancient Rome, focaccia was baked. Originally it was made at home by carving large refractory stones or shaping a mixture of clay and excellent gravel; in modern times, it is possible to buy it in cast iron or cement.

How to make Torta al testo

The recipe is composed as follows:

To prepare the torta al testo, pour the flour into a well on the pastry board, add a pinch of salt and a pinch of bicarbonate of soda and water in sufficient quantities to obtain a consistent but soft dough. Cut out a disc of the same diameter as the text, which should then be poked with the prongs of a fork. Heat the pan over the flame and, when the pan is hot, throw a handful of flour on the surface. When it becomes dark, but without burning, the testo will be ready. Arrange the cake and cook it on both sides, and serve it still hot. It can be topped as desired with cold cuts, cheese, herbs, or meats.

Regional Recipe from Umbria
Production area province of Perugia

Sebadas or seadas – sweet focaccia baked w. pecorino

Sweet focaccia baked with pecorino and bitter honey from blossoms of corbezzolo (the strawberry tree).

The seada (also sebada, sevada, and sevata in the Sardinian language) is a typical Sardinian dish made of semolina, cheese, honey (or sugar) as a condiment.

According to some testimonies, the term seada could also derive from the animal fat that was originally used for the realization of the dish, that is su ògiu seu, obtained from the fat of sheep and not of pigs, such as lard (ògiu de porcu).

Difficulty: Difficult Time: 1 hour 45 minutes


1 kg of fresh cheese;
50 gr flour;
1 flour kg;
2 envelopes of vanillina;
280 gr of lard;
1 orange;
1/4 of honey;

Home preparation of Sebadas – Japs 88 CC BY-SA 4.0

How to make Sebadas

Cut the cheese in slices and put it in a saucepan, with 1/2 glass of water, the vanillina, the grated orange, and amalgamate: adding well 50 flour grams and mixing.

Divide into portions the fused cheese, and put it on a damp cutting board, crushing the cheese and allowing it to rest.

Mix the flour with the lard and the salt.

Cut the pasta into disks, and to the center of each, place the portions of cheese, folding it on itself.

At this point, the sebadas are ready to be fried in warm oil; you can serve them with a spoon of honey or sugar.

Regional Recipe from Sardinia

Pizza Sarda – Sardinian Pizza

Difficulty: Easy Time: 30 minutes


Carasau bread or Sardinian Spianata,
Passed of tomato,
Extra virgin olive oil,
Pecorino Sardo or Cream of Cheese,
Black olive

How to make Pizza Sarda

Take a sheet of carasau bread on an open space with a spoon, distribute the passed tomato to sprinkle with the mozzarella cut to dice, a dusting of oregano, salt, and capers.
Decorate the pizza with slices of Sardinian pecorino or with the cream of cheese and a handful of olives.
Bake to 200° for about ten minutes.
Once ready, serve immediately.

Regional Recipe from Sardinia

Sa coccoi prena

Difficulty: Average Time: 1 hour


500 gr of hard wheat pasta;
200 gr of potatoes;
150 gr of cheese in brine;
fresh onions;
extra virgin olive oil;
spicy pecorino;

How to make Sa coccoi prena

Get the pasta from the bakery.
Boil the potatoes, peel them, and crush them.
Stretch the pasta with the rolling pin, form a disk of a centimeter and a half.
Anoint the bottom of a round baking pan, place the pasta; add the crushed potatoes, the cheese in brine cut to flakes, the minced mint, a sauté of onions, and some pecorino, salt, and pepper.
Lift the edges of the pasta to close the pizza bread again, leaving the central part open.
Put in a hot oven to cook up.

Regional Recipe from Sardinia