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

  • rosemary
  • all-purpose flour
  • lard
  • granulated yeast

  • EYB Comments

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

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.