Fogasin of Ponti sul Mincio

The history of fogasin has its roots in what was, and still is, the peasant tradition. That tradition that saw “non-waste” as the cornerstone for daily life.

Background

Thus, precisely in the winter period, when in country houses the pig was ready to be slaughtered and then become salami, bacon, lard and cotechino, we could start with the preparation of this somewhat atypical dessert.
This is how the foundations for the fogasin mixture were laid with lard or the congealed fat of cooked cotechino. By combining flour, pork fat, sugar, a little dry white wine, yeast, grated lemon peel and a pinch of salt, the fogasin dough was obtained.

Recipe

Doses for approximately 15-20 servings:
1300 g of white flour 500 g of lard 350 g of sugar 2 glasses of dry white wine 1 sachet of baking powder lemon zest a pinch of salt

Method

Mix the flour, lard, sugar, yeast, wine, lemon zest and salt together on a pastry board.
Mix all the ingredients and knead until you obtain a smooth and homogeneous dough. After dividing the dough into pieces, with the help of a rolling pin, roll out the dough to a thickness of about 6-7 millimeters and put it to cook on the grill with the embers underneath, turning it as soon as the lower part is well grilled, keeping but be careful not to burn it.
Once cooked, let it cool so you can enjoy it blissfully in company.