Brüsadela

The brüsadela, which used to be prepared by the local housewives, is a type of flatbread which is put in the wood-fired oven before baking bread in order to check if the oven’s temperature is adequate. This practice gave the product its name, referencing the flatbread’s distinctive slightly burned exterior. The dough is very simple, composed only of white flour, water, yeast and salt. There is also a sweet version of the brüsadela sprinkled with sugar or drizzled with honey. Round, well-cooked and crunchy, the brüsadela is a perfect pairing for the cold cuts and cheeses of the local tradition.

This product is celebrated every year by a festival which takes place at the end of August, during which it is possible to taste it paired with typical local wines: the families of Romagnese, keepers of all homemade bread-baking secrets, will keep baking the brüsadela non stop during the festival.The old wood-fired ovens still used on the territory (around twenty ovens) are all gathered for the baking. 

During the festival it will be possible to enjoy this freshly-baked delicious product while strolling through the town, full of artisans’ and merchants’ stalls.