The Ciaccino is a flattened loaf of dark brown, with a sweet and salty taste; it is made with bread dough to which walnuts, raisins, salt and pepper are added. At one time it was only produced in November for the Feast of the Dead, but today it is quite common to find it all year round.
The Ciaccino is produced in the town of Civitella Marittima and is sold exclusively in the country, is not known outside the area.
It is eaten at breakfast or snack time, with moscadello or passito.
