The Picciotta, in Gallo-Italic dialect Piciòta, is a traditional dish of the local cuisine. Its origins are very ancient and typically date back to the peasant tradition. It is a poor but very nutritious dish prepared strictly with local ingredients. It is polenta made up of dried legume flour in equal parts at zero kilometre. Dried cicerchie, dried peas and dried broad beans are grounded and mixed together to make a raw flour with a yellowish colour tending to white. The recipe is jealously handed down from generation to generation, even if nowadays many variations are preferred. One of these is the variation with broccoli and sausage. The oldest traditional recipe, however, is prepared with borage and pork jowl.



  • Dried legume flour
  • Bacon cubes
  • Borage
  • Garlic
  • Oil


Boil the borage in abundant salted water. In a pan, sauté the garlic and the bacon cubes in olive oil. Add the boiled and coarsely chopped borage. Then add the necessary quantity of the borage cooking broth. When it boils, remove from heat and add the flour. Stir vigorously to avoid the formation of lumps. To obtain the desired consistency, put it back on the cooker and heat briefly. Season with salt and pepper and serve in a soup plate.

An excellent variation, widely used in the past, is the fried picciotta, which is obtained by frying in abundant oil strips of stale picciotta.

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