Article description
The “Brusadela”, in Italian “bruciatella” (burnt), was created 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 which was, in fact, charred.
The recipe is very simple and includes both sweet and savory variants: water, flour and yeast are the main 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 on the spot in the few traditional wood ovens still in use.
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