Dish linked to the culinary tradition of the hamlet of Cesolo, is a mixture of flour, yeast, water and salt.

The ingredients are processed on a pastry and once the dough is obtained, it is left to rest, covered by a cloth for about half an hour. Then a sort of focaccia is obtained, fried in boiling oil and served with a sprinkling of sugar.

Meet the producers:

San Severino Marche

Azienda Agricola Bartoccioni Gian Palma (negozio)
Viale Eustachio, 65      
329 3252924      

Forno Cammertoni
Località Rocchetta, 40
0733 636268      


Do you know any other businesses we haven’t mentioned?
Contact us at info@cuoredimarche.it

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