There is no certain evidence about the origins of the criscioletta; the dish is simple, surely devised at the tables of the poor families of the Garfagnana and handed down orally. What remains, in any case, is the recognition of its homeland, traditionally identified with the village of Cascio.
It is made with a mixture of durum-wheat flour, maize or millet flour, water and salt. It is an excellent substitute for bread and a classic mountain street food.
The “criscioletta” can be enjoyed plain, accompanied by pancetta added at the start of cooking, or by a slice of good cow’s cheese.
In Cascio, during the weekend preceding the day of Saint Lawrence, the village patron, the traditional local festival dedicated to the crisciolette takes place.
What you need:
200 g of maize flour
700 g of type-1 wheat flour
200 g of millet flour
a pinch of salt and spring water
for the cooking
Two “cotte”, or “testi”, iron discs 20 cm in diameter fitted with a long handle, also of iron, forged by the expert and skilful smiths of the area. They can be bought in all the hardware shops of the Lucchesia, the Garfagnana and also in Lunigiana.
for the filling
pancetta or “mezzina”
fresh cow’s cheese
How to make it:
Sift the two flours together to blend them well and slowly add the water until you obtain a rather liquid batter.
With a ladle, spread the batter onto the well-heated and evenly greased “testi” to a thickness of about 2 mm, and garnish with a piece of lardo or a ham rind. Or, if not garnished, once ready they can be filled with cheese.
Cook over burning coals, between the two “cotte”.
If you do not have coals, the gas of the stove will do fine too.