Felonica Tiròt

Tiròt is the Mantuan dialect word for a typical focaccia historically produced in Felonica. The municipality, a hundred miles from the Po Delta, lies in the southeast corner of the province of Mantua, where Emilia-Romagna, Lombardy and Veneto meet.
The name Tiròt comes from the tiratura (“pulling”) of the soft dough (a mixture of “0 type” flour, onion, lard, extra-virgin olive oil, yeast, salt and water), which is stretched out into baking trays by hand. In the past, every family in Felonica would make Tiròt on special occasions. All the women had their own recipes, and they would prepare the dough at home before taking it to the town ovens for baking.
Tiròt is closely associated with the cultivation of its most important ingredient: Felonica yellow onions, a crop that was a significant source of income for many families in the past.
The strongly oniony Tiròt has a sweet but intensely sapid flavor. To best appreciate its flavor and the textural equilibrium between crunchy and soft, Tiròt should be eaten fresh from the oven. Traditionally cut into rectangles, it is just a few millimeters thick and deep golden-yellow in color.

Season

Available all year round