{"id":231045,"date":"2023-01-11T00:00:00","date_gmt":"2023-01-10T23:00:00","guid":{"rendered":"https:\/\/www.e-borghi.com\/recipe-la-cialetta-the-tasty-bread-of-cleto\/"},"modified":"2026-01-30T16:07:39","modified_gmt":"2026-01-30T15:07:39","slug":"recipe-la-cialetta-the-tasty-bread-of-cleto","status":"publish","type":"post","link":"https:\/\/www.e-borghi.com\/en\/traditional-cooking\/recipe-la-cialetta-the-tasty-bread-of-cleto\/","title":{"rendered":"Recipe: La Cialetta, the tasty bread of Cleto"},"content":{"rendered":"

ALSO FOR VEGANS<\/strong><\/em><\/span><\/p>\n

Cialetta di Cleto<\/a><\/strong> is much more than just bread: it is a symbol of Calabrian peasant culture and the identity of a small medieval village perched on the hills. Made exclusively with durum wheat semolina, water, yeast, and salt, cialetta was originally created as a daily bread, designed to last and accompany every meal. Its golden, crispy crust encloses a fragrant, well-aerated crumb, the result of a long leavening process and ancient techniques. Naturally suitable for vegans, cialetta represents a simple, authentic cuisine deeply linked to the territory of Cleto, where bread is still a ritual and a shared memory.<\/p>\n

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Ingredients<\/h4>\n

1 kg durum wheat flour
\n250 g sourdough starter or 15 g brewer’s yeast
\n25 g salt
\n650 ml lukewarm water
\n1 tablespoon honey
\n2 tablespoons oil
\noregano to taste
\nchili pepper to taste
\ngarlic to taste<\/p>\n<\/div>\n

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Process<\/h3>\n

Refresh the sourdough starter on the morning itself or the afternoon before, depending on when you plan to knead the dough. Keep in mind that with sourdough, rising times are longer: it takes 7\u20138 hours<\/strong>, or even longer. If, on the other hand, you use brewer’s yeast<\/strong>, about 2 hours<\/strong> will suffice.<\/p>\n

Prepare the dough in a large bowl: combine the sifted flour, sourdough starter, honey, oil, and lukewarm water, mixing all the ingredients well. Add the salt only at the end. Knead for about 15 minutes, adjusting the amount of water if necessary: the dough should be well hydrated and elastic. Form a ball and leave to rise in a warm place until doubled in volume.<\/p>\n

Once risen, divide the dough into two parts and form two round loaves. Leave them to rise again. When they are well risen, place them on a baking tray and, with your fingers, make a hole in the center, as if you wanted to give them the shape of a doughnut. If you like, you can make a few light cuts on the surface.<\/p>\n

Preheat the oven to 240\u00b0C for about 10 minutes. Place a small pot of boiling water in the oven to create steam, then bake the bread. After 10 minutes, remove the pot.\u00a0Continue baking at 220\u00b0C for 15 minutes<\/strong>, then lower the temperature to 200\u00b0C for another 10 minutes<\/strong> and finally to 180\u00b0C<\/strong> until a golden brown crust is obtained. The total cooking time will be approximately 45\u201350 minutes<\/strong>.<\/p>\n

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Remove the bread from the oven and, while still hot, cut it in half. Stuff it with chopped garlic<\/strong> or simply rub a clove of garlic cut in half over the surface, then add crumbled oregano<\/strong> and extra virgin olive oil<\/strong> to taste.<\/p>\n

Reassemble the bread, cover it with a napkin<\/strong> so that it absorbs the aromas and seasonings. Cut it into pieces before serving.<\/p>\n

We recommend enjoying it with salami<\/strong>, the typical Calabrian soppressata<\/strong>, pecorino cheese<\/strong> and a good glass of homemade red wine<\/strong>.<\/p>\n

Enjoy your meal!<\/strong><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Discover Cleto’s cialetta, a traditional Calabrian bread made from durum wheat semolina, crispy on the outside and soft on the inside, naturally vegan.<\/p>\n","protected":false},"author":1,"featured_media":372179,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-post-blog-pro.php","format":"standard","meta":{"footnotes":""},"categories":[1537],"tags":[164859],"village-conntection":[50611],"class_list":["post-231045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-cooking","tag-traditional-dish","village-conntection-cleto-it"],"_links":{"self":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/comments?post=231045"}],"version-history":[{"count":0,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/posts\/231045\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media\/372179"}],"wp:attachment":[{"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/media?parent=231045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/categories?post=231045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/tags?post=231045"},{"taxonomy":"village-conntection","embeddable":true,"href":"https:\/\/www.e-borghi.com\/en\/wp-json\/wp\/v2\/village-conntection?post=231045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}