The "spianata", soft but sensitive to humidity

The

Spianata: is composed of two durum-wheat flour pastries, thin and soft, in concentric shape of diverse dimensions. It has to be kept in a dry place, since it is sensitive to humidity and grow grow easily mouldy.

This bread, used to be eaten daily by farmers, today is used to prepare fast sandwiches with salami and cheese or mozzarella and tomato, or as a base for focaccia similar to pizza, with a little bit of salt and oil.

Photo Luigi Corda