This is a preparation that takes a very special place in my heart as it reminds me, more than others, about the food that my mother used to cook.
It is a savory bread typical from the Marche but also found in other regions from central Italy. Prepared at Easter time is consumed with boiled eggs seasoned with sea salt and spices, sliced salame, and a glass of good white wine.
Made with flour, yeast, extra virgin olive oil, lots of Parmigiano and black pepper it’s aroma spreads through the house while it is cooking and it is pure torture to have to wait until it cools down to eat it.
The cookie-like crust outside and the moist and flavorful texture inside have this amazing olive oil and Parmigiano aroma and flavor. It is delicious by it self, as you can imagine, simply enjoyed with some cool white wine. But it pairs amazingly well with boiled eggs either hard boiled or soft boiled and seasoned with salt and pepper or with the addition of ground spices such as cloves, cinnamon and nutmeg.
It smells and tastes like Easter to me and always brings back wonderful memories.