The “sgrisci” are the leftovers of the pig’s fat after the production of lard.

Farmers used to prepare a bread dough with brewer’s yeast, pepper and, precisely, the sgrisci during the period of the “pista” (namely the slaughter of pigs). Despite being sugar free, the pizza co’ li sgrisci was offered as a dessert at the end of the meal, generally accompanied by a glass of wine.