Typical of the culinary tradition of the Valnerina, the fojata is a recipe with ancient origins. Once upon a time it was cooked under the embers, in large copper pans or in the ancient wood-burning ovens.
It is a savoury pie composed of a very thin sheet of crispy rolled up dough, containing a tasty filling of wild herbs – or chard or chicory – pecorino cheese, extra virgin olive oil and nutmeg. It is served warm or cold and is ideal for a practical second course or a tasty appetizer.
