The “sgrisci” are the scraps of the pig’s fat once the lard has been obtained.

During the period of the “pista” (the slaughter of pigs), farmers used to prepare a bread dough, leavened with brewer’s yeast, pepper and ultimately the “sgrisci”. Although there was no sugar in the recipe, the “Pizza co’ li sgrisci” was offered as a dessert at the end of the meal, generally accompanied by a glass of wine.