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

 
SEARCH IN AN AREA

Recipe: La Cialetta, the tasty bread of Cleto

Recipe: La Cialetta, the tasty bread of Cleto

ALSO FOR VEGANS

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.

Ingredients

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

Method

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

Events in Cleto

  • 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: Mirto, sips of well-being from the villages of Sardinia
Myrtle is considered a plant that brings well-being and prosperity. And the inebriating liqueur that comes from it, is a true elixir of Sardinia, with a variable color depending on the aging phase and with a velvety taste
By Luciana Francesca Rebonato
Recipe: Jota, the tasty minestrone of the Friulian villages
A tasty soup of vegetables and legumes, a traditional dish of the Friulian villages to be appreciated in all seasons: hot and steaming in winter, cold and tasty in summer. According to the endless variations, even with pork ribs
By Luciana Francesca Rebonato
Recipe: The Sarchiapone di Atrani, the triumph of flavor on the Amalfi Coast
In this specialty is contained all the gastronomic goodness of Atrani, a jewel-village of the Amalfi Coast. Sarchiapone seems to be the ancestor of cannelloni, and is prepared with traditional elongated green pumpkins
By Luciana Francesca Rebonato
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
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turisimo slow

Read e-borghi travel for free, your new travel magazine