BARTOLACCIO The Bartolaccio belongs to the tradition of the village of Tredozio that dedicates a festival in the first two Sundays in November This product has a very ancient, the tredoziesi always cook it at home on arrival of the first cold of November, when the potatoes have the right flavor and just the right density, but in the past it was a poor food, dedicated to those who were out of the house many hours as farmers, swine-herds or charcoal, very present in the area, which could heat the practical bartolaccio focus on ensuring a hot meal in the autumn chill. in it in a sense are used the basic ingredients of flatbread to make a bundle filling, type calzone, which must be cooked on an iron, or a pan, without fat. The dough originally, as we know, did not contain additional raising, processing the same hand, the rest, the enabling environment, created the conditions for which it obtained a paste pastry pretty, pleasant. Fats do not go in the dough, but in the filling, so it is a tasty morsel, Consists of crunchy and soft and flavored stuffing.

1kg. potato
200gr. pecorino
250gr. bacon
salt, pepper, nutmeg q.s.
500gr. flour
1 egg
milk the amount necessary for kneading  


Boil the potatoes, meanwhile, that these are cooking prepare the dough with flour, eggs, milk and a pinch of salt, let stand. Meanwhile, brown the bacon cut into cubes, season with salt and pepper. When the potatoes are cooked, mash them with the appropriate tool in a bowl, add the bacon, cheese and nutmeg, stir until the ingredients are well blended and add salt and pepper.

Roll out the pastry not too big otherwise does not cook well, not too thin because it may break with the weight of the filling. Fill each half of the rectangle or disk leaving empty a little 'edge then fold the dough empty, sealed well and trimmed with a fork. When they are ready to cook them all on a very hot plate turning them so they will not burn.