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, the latter is left to rest, covered by a cloth, for about half an hour. Then there is a sort of focaccia that is fried in boiling oil and served with a sprinkling of sugar.

Meet the producers:

San Severino Marche

Azienda Agricola Bartoccioni Gian Palma (shop)
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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