(Savoury batter pudding)


  • 250 g white flour
  • 50 g buckwheat flour
  • 500 ml milk
  • 1 tablespoon oil
  • 200 g fresh Lucanica Cauriota sausage
  • 30 g smoked Trentino bacon
  • 30 g Trentino pork fat
  • salt and pepper

Dice and lightly fry half the Lucanica, some of the bacon and all the pork fat with a little pepper. Put the flour in a bowl and add the milk, a spoonful of olive oil and a little salt stirring all the time; add the fried Lucanica, bacon and pork fat. Grease and flour a copper baking tin, pour in the dough and arrange the remaining slices of Lucanica and bacon on the top. Bake at 200° C for around 40 minutes until it has turned a nice golden colour. Serve with a fresh salad.  This typical Trentino dish is popularly eaten at the end of the carnival period with a salad of dandelion leaves, which are plentiful at that time.