• Piedmont

• Po River Basin

The same dough used to prepare breadsticks, but kneaded in three stages, gives birth to the so-called lingue di suocera (literally, mother-in-law tongues), a specialty of Rocchetta Tanaro. First of all, a leavening period with leaven, flour, and water; afterwards, another leavening period with flour and water; in the end, flour and water are added again to obtain a very smooth dough, with 50% water. From the mixture, cobs of 40 grams each are obtained: they are squeezed, and kneaded again with Ligurian extra-virgin olive oil. Afterwards, they are shaped into thin tongues 50cm long and 15cm wide. When baked, they become extraordinarily crunchy and crumbly.