Pizza Gialla: Peppery Cornbread with Cheese from Southern Italy

This ‘yellow pizza’, as its name implies, is a savory, rich and gluten-free cake that is often added to vegetable and greens’ soups in the Italian south.

From my Mediterranean Hot and Spicy

 

Corn-Pizza-Gialla-430

 

Unlike American cornbread here the cornmeal cooks in milk until almost as thick as polenta, and then it is mixed with cheese, eggs and hot peppers. The hearty cornbread is delicious on its own, but I also like to serve it along grilled vegetables. Dice any leftover bread, dry it in a low oven and keep in an air-tight bag to add to vegetable or bean soups, as Italians do, or mix with yogurt for a hearty breakfast.

 

Serves 6-8  (more…)

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Lazarus’ Breads

On Saturday before the Holy Week, in many parts of Greece women used to bake anthropomorphic breads called ‘lazarakia’ to celebrate St Lazarus’ resurrection.

According to the old customs groups of girls called lazarines used to go around the village from home to home carrying baskets decorated with spring flowers and aromatic herbs, singing Lazarus’s carols and announcing the coming Easter feast:

“…Wake up Lazarus today is your day of joy {…}
Tomorrow is Palm Sunday and we’ll eat mackerel
but next Sunday we will feast on Easter lamb!” (more…)

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