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Mine to Bear
Apr. 5th, 2021 02:44 pmBonus Resolution Recipe brought to you by holiday baking: Crostello.
This is apparently a fading traditional Easter bread made in Città di Castello. I suspect it's 18th century, but who knows. The author said the local Slow Fud historian had tried to link it to "the ancient Roman crostacea or crostulum" but with no success.
Anyway, this is a sourdough/lardo bread, so right in my wheelhouse. I (obviously) used house-made lardo.
( Read more... )
This is apparently a fading traditional Easter bread made in Città di Castello. I suspect it's 18th century, but who knows. The author said the local Slow Fud historian had tried to link it to "the ancient Roman crostacea or crostulum" but with no success.
Anyway, this is a sourdough/lardo bread, so right in my wheelhouse. I (obviously) used house-made lardo.
( Read more... )
