A food originating in the Modenese Appennines
plural form is ciacci
is prepared by cooking some leavend dough between
two specially shaped iron tools (the cotte
: they resemble a
circle with a long handle) greased with a piece of lard. The dough can
be either prepared with regular flour, in which case you have the
savory ciaccio, or with chestnut
flour - the sweet ciaccio.
While the sweet ciaccio is eaten accompanied with honey or jam, the
savory ciaccio is served hot, brushed with a spread composed of pork
lard, garlic and rosemary. It is very good either way - at least, in this noder's opinion.
The ciaccio is a close cousin of tigella and borlengo: even in
appearence, it looks like a compromise between them: while
considerably larger and thinner than a tigella it is much thicker and
smaller than the borlengo. It is considerably much harder to find than
its siblings though, as it is is almost exclusively prepared by
somewhat remote mountain restaurants.