A thin focaccia with ancient origins is making a comeback on the tables of the Oltrepò Pavese. The recipe seems to date back to the Middle Ages, when peasants, in order to avoid paying taxes on ovens, found new ways of baking products based on flour: a little "cunning" gave rise to a simple food, but one that pleases the palate. And that goes well with the wines of Oltrepò Pavese.
How to prepare and eat Schita
Schita is made of few and poor ingredients. It can be enjoyed in both savoury and sweet versions. It is made from a mixture of flour, water and a pinch of salt, which is then browned in a pan in lard, according to the original recipe, or in olive oil.
The focaccia goes well with Varzi and Piacenza salami and local cheeses, but also with vegetables. The combination with onions, for example, is incomparable.
The sweet version, on the other hand, goes well with jams, marmalades, honey and chocolate creams.
But be careful. The simplicity of the ingredients does not mean that they are easy to make. It takes skill to make a homogeneous dough and not to burn the schita when it is baked!
