La “Brusadela” of Romagnese

A traditional dish, to be enjoyed in both savory and sweet versions.

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The “Brusadela”, in Italian “bruciatella”, was born many years ago by chance: the families of Romagnese, before baking the bread, checked the temperature of the wood-fired ovens by inserting a piece of pasta in the oven; the result was a kind of round focaccia and, in fact, charred.
The recipe is very simple and includes the sweet and savory variant: water, flour and yeast are the ingredients to which either salt or sugar are added.

Every year, on the last Sunday of August, the traditional “Brusadela” festival takes place in Romagnese, where you can taste the traditional focaccia cooked at the moment in the few traditional wood ovens still in use.

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The De.Co. and the typical products of the area

Each territory can boast numerous typical and traditional products that are unique in their kind, in fact, there are some of them which have been given the title of "Municipal Denomination".
The De.Co. mark was born from a law, more precisely the Law n. 142 and is also a source of pride for many Municipalities in the Oltrepò Pavese area. It certifies that a specific product, be it food or artisanal, but also a specific recipe, are considered original and typical of the place.
There are many delicacies that boast this recognition, helping to enhance the places they come from and to guarantee their historical and cultural link with the territory. The "Miccone" of Stradella, the "Malfatti" of Fortunago, the potato of Brallo and the "Mundiöla" of Montesegale are just some of the examples of De.Co. that belong to and characterize the Oltrepò.
Discover other traditional products and which ones have this mark, where to find them and, in many cases, where to taste them.