The town of Salaparuta

Foods and cook recipes from Salaparuta

The Rianata"


Durum wheat flour gr. 500, yeast gr. 20, a pinch of salt, half a cup of warm water, a tablespoon of oil. For the sauce: ripe tomato gr. 300, 2 anchovies in oil, 2 cloves garlic, grated cheese gr. 50, very abundant oregano, oil, salt and pepper.

The Rianata  


Dissolve the yeast with a pinch of salt and a little warm water, flour and add to work well, with the addition of a few more sips of warm water, so that the dough is soft and supple.

Add a tablespoon of oil and as soon as the pasta is ready, make a ball, wrap in a towel and leave it aside to rise for about an hour.

Knead again briefly and in a greased pan spreading it with your hands.

Dress with tomato peeled and torn to pieces, shredded garlic, anchovies into small pieces, slightly embedded in the dough, grated cheese, some oil, salt and pepper.

Cover of oregano in quantity and pass a hot oven.

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