La Ciaccia with friccioli is definitely one of the most typical recipes of the Tuscan tradition and in particular the areas of Grosseto and Siena.
This very particular other specialty is not that a cake with the addition of a handful of bacon pork cubes that give the ciaccia its classic brown color and its fragrance.
As for the history of this dish, we know with certainty that the ciaccia was in the past the traditional breakfast of the farmers who ate it together with red wine.
- bacon 400 g
- Bread dough 500 g
- Extra virgin olive oil 5 tablespoons
- black pepper q.s.
The first thing to do is to destroy, or cook on low heat, the pork belly, cut into small pieces and let it cool down for good.
Then put the bacon in a bowl with the flour and a bit of pepper and proceed as in the preparation of dough for bread.
Once obtained the well-homogeneous mixture, make a ball, wrap it in a towel and let rise for at least an hour.
When ready put the loaf in the oven for at least an hour at 180 ° and when ready you got your ciaccia with friccioli.
This type of cake is essentially prepares invenali especially in the months from November to January period in which the 170 bakeries in areas of Grosseto and Siena are produced at least 150 tons.
The one and only, true ciaccia with Tuscan friccioli has the form of "double loaf": if you want to try, just to form a loaf of bread with leavened dough and cut a slot in the center, the rest will think cooking!