Our food blogger friends at Frollemente have prepared a wonderful farm Easter aperitif for us: a delicious and crispy Roman pala, literally covered in savory farm’s treats, paired with a fine glass of our Chianti Classico Terre di Prenzano.


For the Biga:

  • 500g flour

  • 5g yeast

  • 225ml water

Rest for 16 hours at 18 degrees.


Ingredients for the Dough:

  • 150ml water

  • 2g yeast

  • 12g salt


Fillings:

Right Side:

  • Vignamaggio mushroom pate

  • Mortadella

  • Pecorino di Pienza cheese

Left Side:

  • Sun-dried tomato cream

  • Rocket

  • Burrata cheese

  • Raw ham

PALA ROMANA PROCEDURE

  1. Prepare the Biga: Mix 500g of flour with 5g of yeast in a bowl. Gradually add 225ml of water to the mixture, stirring continuously until well combined. Cover the bowl and let it rest for 16 hours at 18 degrees (or 24 hours at 4 degrees in the fridge).

  2. Dough Preparation: Once the biga is ready, start kneading by slowly adding all the water and yeast. When it is completely absorbed, add the salt last and try to obtain a smooth, homogeneous, and well-strung dough. Let the dough double in a large bowl. When it is ready, divide it into two parts or use it to make a single maxi-loaf. Fold it up like a bundle and let it double again.

  3. Baking: Preheat the oven to 250 degrees. Sprinkle semolina on a flat surface. Roll out the dough with your fingertips without deflating it too much. Place it in an oiled baking tin and bake for 10 to 11 minutes until golden brown.

  4. Stuffing: Once baked, stuff the pala with your desired fillings on each side.

Enjoy your Farm-Style Easter Aperitif!


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