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Among the stone alleys of Dolceacqua, dominated by the silhouette of the Doria Castle, one of Liguria’s most symbolic desserts was born: the Michetta. It is not only a baked speciality, but also a reminder of an ancient history of rebellion, courage and female freedom.
Tradition has it that in the 14th century, the Imperial Doria marquis reimposed the jus primae noctis. A young woman from the village, Lucrezia, betrothed to her beloved Basso, refused to bow to this abuse of power. Kidnapped and locked up in the castle, she preferred to let herself die rather than succumb to violence. Her gesture shocked the population: her future husband and the inhabitants organised a revolt and forced the tyrant to abolish the law.
To commemorate the girl’s sacrifice and celebrate their new-found freedom, the women of the village prepared a special dessert to be distributed in the square: thus was born the Michetta, which is still celebrated every year on 16 August with music, Rossese wine and popular traditions.
Ingredients
1 kg wheat flour
60 g brewer’s yeast
350 g sugar
250 g butter
4 fresh eggs
100 g extra virgin olive oil
Grated zest of one lemon
Lukewarm 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.
…good appetite!
Main image: signoresidiventa.com
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