Tiròt di Felonica
Felonica Tiròt
Felonica sits in the far southeast of the Mantovano where Emilia-Romagna, Lombardy and Veneto meet, and tiròt is its focaccia. The name is the tiratura, the pulling: the soft dough of 0 flour, onion, lard, olive oil, yeast, salt and water is stretched into the trays by hand. Every family made it for feast days, each woman to her own recipe, mixing at home and carrying the dough to the town ovens. It is thin, a few millimetres, deep golden, cut in rectangles, sweet and very savoury at once, and it wants eating straight out of the oven.
Designation
- Certification
- Slow Food Presidium
- Category
- Bread, pastry, cakes, confectionery and biscuits
Where it is made
How it is made
It goes with the crop behind it, the yellow onions of Felonica, which were real income for many families.