cirioletta ciriola sfilatino pane

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and still melts well.

prosciutto

🥗Healthier: turkey ham

💰Cheaper: salami

Salami is a more budget-friendly option with a similar flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar taste at a lower price.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil is more economical and has a longer shelf life.

Prepare the biga by mixing 225gr of water, 500gr of flour W290/300, and 5gr of fresh yeast. Seal it well and let it mature in a cool environment for 18 to 22 hours.

Combine the matured biga with 500gr of weak flour (type 0), 425gr of water, 2gr of fresh yeast, and 20gr of salt to form the dough.

Knead the dough until well combined and smooth.

Shape the dough by hand into the traditional 'Ciriola' or 'Sfilatino' form.

Bake in the oven at 220°C for 20 to 25 minutes until golden and crispy.

Cooking Techniques

Spice Level:

Allergens