Marchigiani Piconi

The Piconi are an ancient dish typical of the Marche tradition, a kind of flatbreads baked under the ashes. It is a rustic, simple, and genuine preparation. Let’s proceed with the ingredients and the method.

Ingredients

• 500 g of wheat flour
• 250 ml of lukewarm water
• 25 g of fresh brewer’s yeast
• 1 teaspoon of sugar
• 1 teaspoon of salt
• Cornflour for dusting

Preparation

1. Begin by dissolving the brewer’s yeast in lukewarm water with a teaspoon of sugar. Let the mixture rest for a few minutes until foam forms on the surface.
2. In a large bowl, pour the wheat flour and make a well in the center. Add the mixture of yeast and water and begin to knead, also adding the salt.
3. Work the dough until it is smooth and elastic. If necessary, add a bit more flour or water to achieve the desired consistency.
4. Form a ball with the dough, place it in a bowl, and cover it with a damp cloth. Let it rise in a warm place for about 2 hours or until it doubles in volume.
5. After rising, take the dough and divide it into loaves of about 100-150 grams each. Flatten each loaf forming disks about half a centimeter thick.
6. Dust a work surface with cornflour and place the dough disks on top. Cover them again with a cloth and let them rest for another 30 minutes.
7. Traditionally, Piconi were baked under the hot ashes of embers. If you can cook them this way, you achieve the most authentic effect possible. Alternatively, you can bake them in the oven at 200 °C for about 15-20 minutes or until they turn golden.
8. Once baked, the Piconi can be eaten hot or cold, usually accompanied by cold cuts, cheeses, or sliced meats.

Curiosity

The word “piconi” comes from the Marchigian dialect and means “stuck” or “attached,” perhaps due to their original way of being baked stuck under the ashes. This preparation is linked to the peasant life of the Marche region and represents a tradition that is handed down from generation to generation.