RECEPIES

Mistocchine

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In Ferrara, we have a great way to warm your hands while strolling on a cold winter's day: enjoy a steaming hot mistocchina!

The mistocchine are chestnut flour flatbreads very popular in Emilia-Romagna. The name (in Ferrarese mistuchine) probably comes from the verb mescolare, mescere, due to the very nature of the dough of the scones. Part of our city's autumn tradition, mistocchine are a dish that you must try at least once in your life!

 

InFerrara's recipe

Tradition is not tradition if every family does not have its own recipe. This is ours.

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Ingredients

200g chestnut flour 
Water to taste
A pinch of salt 
A pinch of sugar (optional) 

Procedure

First step in preparing the mistocchine: sift the chestnut flour into a large bowl, along with a pinch of salt and a pinch of sugar. Sugar is optional, only for those who do not particularly appreciate a slightly bitter aftertaste: you can try tasting both versions to see which suits you best.

Add water until the dough becomes easy to handle. 

Roll out the dough on a surface dusted with a little chestnut flour until it reaches a thickness of 4-5mm. On this cut out the mistocchina with a knife or by helping yourself with a mold: usually the scone has an ovoid or round shape.

Meanwhile, heat a nonstick frying pan, on which lay the mistocchine. Cook for 2-3 minutes over medium-high heat. They will be ready when toasted on the surface.

The mistocchine, unlike the tamplùn, are best enjoyed still hot and steaming, perhaps with a sprinkling of powdered sugar.