Antica Osteria della Pesa
Ingredients and quantities

Quantities for 4 people:

  • 300g mixed cold cuts, including cured pork shoulder, pancetta, salami

For the chisola

  • 1.3kg flour
  • 680g water
  • 50g brewer’s yeast
  • 50g sugar
  • 50g salt
  • 100g oil
  • 400g crackling
  • 1 large white onion

Piacenza-style cold cuts with chisola (focaccia bread with crackling)

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

For the chisola: Knead together the yeast, sugar, oil and flour. Add the salt and knead again to form a small roll and allow to rest.

In the meantime, in another frying pan sauté the coarsely chopped onion and crackling, also coarsely chopped up. Allow to cool.

Take the dough and begin to knead again, incorporating the crackling. Use the dough thus obtained to form small balls and allow to prove until doubled in size (about an hour). Bake for 15/20 minutes at 190°C until golden.

Print the recipePrint the recipe