The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Pizza and pork scraps


75 g pig fat
500 g bread dough (bought at a baker’s shop)
60 g lard
50 g icing sugar
2 egg-yolks
1 pinch of salt
grated lemon peel

Place all the ingredients on the “spianatoia” (pastry board) and work them vigorously, sprinkling the pig fat in the mixture. When the dough comes off easily from the board and from your hands, it is ready to place in a baking-tin, which must be greased with lard and sprinkled with flour. Cover it with a napkin and let it rise for about 1 hr. Cook in a pre-heated oven at 200°C for about 20-25 minutes.