Tortino Di Ciccioli

* Ciccioli are the solid particles which are left when one melts lard or bacon that have been pressed through a potato ricer to remove excess fat. When melting, lard or bacon should always be chopped.


1/2 lb. white flour
1 oz. compressed yeast
3 lbs. fresh ciccioli*
7 oz. butter
3 eggs

How to make the Lard Crisps Pie:

Make a cone of flour on the pastry board with a cavity on the top. Dissolve the yeast in a few tablespoons of lukewarm water, pour into the cavity and add a pinch of salt, the butter at room temperature, the eggs and half of the ciccioli coarsely chopped.

Knead the ingredients together until the dough is no longer sticky, adding more flour if necessary. Butter an 8-in. baking tray with high edges, stretch out the dough until it covers the bottom and the sides, then sprinkle with the remaining ciccioli. Cover and set in a warm place until risen. Cook in a preheated oven at 400°F for half an hour.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at