A real treat is this good bread, simple and artisanal.


Recipe: La Cialetta, the tasty bread of Cleto

Recipe: La Cialetta, the tasty bread of Cleto


The Cialetta is the bread of durum wheat semolina, a real specialty from the small medieval village of Cleto. Durum wheat semolina gives the bread a deep taste and the yellow crust is very crunchy.


For 6 people

  • 1 kg of durum wheat flour
  • 12 g of fresh yeast
  • 20 g of salt
  • 1 teaspoon of sugar
  • 600 ml of warm water


We begin by dissolving the yeast in warm water with sugar. Sift the flour and form a hollow in it. Place the salt, away from the yeast. Then add, little by little, the water with the yeast dissolved in the recess of the flour and start to work the dough with our hands. Then put the dough in the planetary and work it for another 20 minutes, until it will be detached from the walls. Let it rise for about 2 hours, doubling the volume. We form folds, we arrange the small breads on the pan and cover them with a clean cloth. Let them rise for another hour. Heat the oven to 240° and place a pot with water for the first 10 minutes. We make cuts along the sides, a cross above and bake. After 20 minutes, lower the temperature to 200° and cook for 40 minutes more.

Note: The cialetta should be cooked in a wood oven but it is impossible to do it at home, make sure that our oven reaches 240° for the right cooking. Also, do not skip leavening and do not reduce the time, as the dough must be soft and very aerated.

By Redazione


  • Sant'Antonio da Padova
    13-06-2019 | Cleto (CS)
    Patronal parties

    Add to calendar 2019-06-13 2019-06-13 Europe/Rome Sant'Antonio da Padova Cleto

    Village of Cleto

Related News

Recipe: La Michetta of the village of Dolceacqua, between love and legend
The Michetta di Dolceacqua is typical of the Ligurian village and, compared to the homonymous type of bread, seems to be linked to a love story. A simple and tasty delicacy, to go back in time and taste the present
By Luciana Francesca Rebonato
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
By Redazione
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
By Luciana Francesca Rebonato
Recipe: Pastorelle from the village of Cuccaro Vetere, the taste of Christmas in the Cilento
Fagottini sweet and stuffed, typical of the Christmas tradition of Cilento, precisely of the village of Cuccaro Vetere. The triumph of chestnuts and local confectionery skills, handed down over time for the most important family holiday
By Luciana Francesca Rebonato
Recipe: the Susumelli, the Christmas biscuits of the village Sant’Agata di Puglia
These are the Christmas delicacies of the village of Sant’Agata di Puglia, in the province of Foggia, when Advent is born and Christmas is awaited with trepidation. Biscuits with ancient flavors, Susumelli bring to the table all the emotion of the present
By Luciana Francesca Rebonato
Recipe: The Christmas legend of the mostaccioli in the villages of Molise
In the shape of a diamond, covered with chocolate icing and with a tender heart of quince. They are the mostaccioli, who cheer up the villages of the region on Christmas holidays with the curious legend that hovers around their name
By Luciana Francesca Rebonato