Romagna mountain bread (Spianata) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 367) by Lynne Rossetto Kasper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Preparation must begin a day before baking. Can substitute unsalted butter for lard.

  • ashallen on July 23, 2019

    This bread turned out OK for me - but not fabulous. It was finely textured and a bit dry. Perhaps my technique was off (e.g., rising times, baking time) and I need to give it another try. I used butter vs. lard and King Arthur all purpose flour.

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