It's a "pancake" of dough that is usually used together with sausages (pork, bacon and sausage) and cheese.
Ingredients: flour, eggs, salt, water, lard
Preparation: The traditional preparation is done manually. In a bowl, blend in flour and water until a smooth batter, add the eggs (one every three ounces of flour), salted lightly and let rest for about half an hour before cooking.
History: In the province of Piacenza many fairs and festivals are dedicated to bortellina (Feast of the bortellina in Bettola or Gragnano Trebbiense, the "White Night" of Fiorenzuola and the harvest festival of San Protaso).


Back to Traditional products page