The focaccia with black pepper is a cake with black pepper and codes typical of places with origins in the territory Avigliano.
The term is an excerpt strazzata dialectical means “torn by hand”. This particular cake was much used at weddings and feasts in general, as a sandwich to accompany the drinking of wine, filled mainly with provolone and prosciutto, but also with omelet or omelet and peppers.
The proprietary process for its preparation has been handed down to a few local women who will treasure it so much that strazzata has become difficult to find a product in its original recipe.
The cake, handmade, obtained by dissolving the yeast in warm water and mixed with the flour until you get a soft dough and compact in which it is mixed, after being ground, black pepper, which is essential that embellishes the cake a unique flavor. The well seasoned dough is left to rest until you get a sourdough and having drilled a hole in the middle is cooked in a wood oven.
Durum wheat flour, wheat flour type 00, water, yeast, salt, black pepper.
Store in a cool dry place. Shelf life 3 days. Product subject to natural weight loss.