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
 
SEARCH IN AN AREA

Recipe: La Michetta of the village of Dolceacqua, between love and legend

Recipe: La Michetta of the village of Dolceacqua, between love and legend

It is said that the Michette di Dolceacqua were invented by the women of the village after Lucrezia, a girl who had decided to marry Basso, the man she loved, refused to submit to the will of the local Marquis who imposed the Ius primae noctis. The girl, it is said, let herself die of hunger and thirst in the dungeons of the castle. The "promised spouse", at this point, gave the assault to the palace along with some rebels, forcing the marquis to abolish the infamous law.

Ingredients

  • 1 kilogram of wheat flour
  • 60 grams of dry yeast
  • 350 grams of sugar
  • 250 grams of butter
  • 4 fresh eggs
  • 100 grams of extra virgin
  • olive oil
  • grated rind of a lemon
  • warm water
  • a pinch of salt.

Method

The first step is to dissolve the brewer's yeast in a little warm water. While the yeast is melting, prepare a fountain with flour on a wooden shelf and add the eggs, olive oil, sugar, butter, grated lemon peel, salt and melted yeast to order. At this point you need to start kneading, pulling the dough a lot, then let rise at least an hour, then mold the michette giving the dough an elliptical shape, about four centimeters long and two wide, and place them in a pan - in which you must put a little bit of oil - distant from each other. This is to prevent it from sticking with the second leavening, which must also last one hour. When they have approximately doubled their volume, put them in the oven and let them cook until golden, then moisten the top and sprinkle with the remaining sugar.

Main image: signoresidiventa.com

...good appetite

COMMENTS :

Events in Dolceacqua


Related News

Recipe: the Scurpella di Civitella Alfedena
Recipe: the Scurpella di Civitella Alfedena
Traditional fried, symbol of abundance, the Scrupella is the dessert that celebrates the great occasions
By Redazione
Recipe: the braised beef with Barolo wine
Recipe: the braised beef with Barolo wine
Braised with Barolo is a Piedmontese dish rich in tasty flavors for the palate
By Redazione
Recipe: Pasticciotto Leccese
Recipe: Pasticciotto Leccese
Pasticciotto Leccese is one of the typical desserts of Salento, it is also found in the beautiful villages of Galatina, Otranto and Tricase. A specialty to be enjoyed in those places like at home. Here is the original recipe.
By Nadia Calasso
Recipe: Pasta and potatoes in the Tajedda
Recipe: Pasta and potatoes in the Tajedda
Pasta and potatoes in the "Tajedda" is a traditional Calabrian dish and especially from the sila area. A first course with simple and genuine ingredients, easy to prepare and excellent to taste.
By Nadia Calasso
Recipe: Sagne spicy, an Abruzzo specialities
Recipe: Sagne spicy, an Abruzzo specialities
Sagne are a spicy, Abruzzo specialties to be tasted in one of these summer days if you are on holiday in Abruzzo, a goodness that you will like to prepare also at home.
By Nadia Calasso
Recipe: Pan De Mej - A typical Angera dessert
Recipe: Pan De Mej - A typical Angera dessert
Pan De Mej is a typical dessert from Angera, a characteristic village on Lake Maggiore. A must to taste and easy to be prepared at home. Here is the recipe
By Nadia Calasso

Most read articles of the month

 Poetry Festival '19, author's verses in the heart of Emilia
Poetry Festival '19, author's verses in the heart of Emilia
From 16 to 22 September the event promoted by the municipalities of Terre di Castelli is back: well-known protagonists of theater, cinema and music will animate the long-awaited edition number 15
By Redazione
Caprarola - History of popes, cardinals, architects ... and a wonderful palace-fortress.
Caprarola - History of popes, cardinals, architects ... and a wonderful palace-fortress.
In Lazio, among hazelnut and tufaceous ridges there is a magnificent village that houses one of the jewels of architecture of all time: Caprarola
By Roberto Giarrusso
Recipe: the Scurpella di Civitella Alfedena
Recipe: the Scurpella di Civitella Alfedena
Traditional fried, symbol of abundance, the Scrupella is the dessert that celebrates the great occasions
By Redazione
Recipe: the braised beef with Barolo wine
Recipe: the braised beef with Barolo wine
Braised with Barolo is a Piedmontese dish rich in tasty flavors for the palate
By Redazione
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

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

With the patronage of