Ciacci Montanari: Rustic Flatbreads from Modena’s Apennines

In the old trattorias or at the village festivals that liven up the Modenese Apennines between late summer and fall, it’s easy to stumble upon a specialty still unknown to most: Ciacci Montanari. A humble peasant dish, deceptively simple to prepare yet delicious to eat.

What are Ciacci Montanari

Typical of the Modenese hills, especially the area around Palagano, Ciacci (also called Ciaci, or Necci in neighboring parts of Tuscany) are thin circular flatbreads made from a dense batter, known locally as “colla”, of flour, water, and salt. The batter is poured by the skilled hands of the “ciacciai” onto “cottole”, special iron or aluminum plates heated and greased with pork rind, until golden crepes take shape. These can then be filled in endless ways: with the traditional “cunza” (a savory pesto of lard, garlic, rosemary, and Parmigiano Reggiano, also used to stuff tigelle), with cured meats and cheeses, or even with sweet fillings such as jams, spreads, or ricotta with honey and cinnamon. Thanks to this versatility, ciacci make a perfect appetizer, or even the star of an informal dinner with family and friends.

Ciacci Montanari, preparing the batter and cooking on the cottole

The origins of Ciacci Montanari

Like many peasant recipes, the origins of ciacci reach far back in time… literally. Some researchers believe their preparation and cooking method may date back to prehistory: in the Paleolithic and Neolithic eras, people often heated foods between disks of hot terracotta, remarkably similar to the technique still used to cook ciacci today. The first written mentions of this specialty appear in the mid-1200s. Today, Ciacci Montanari are officially recognized with the PAT label (Prodotti Agroalimentari Tradizionali – Traditional Agri-Food Products).

The recipe for Ciacci Montanari

If you’re tempted to try this specialty, you can visit our Cesarini Barbara and Andrea from Zocca, who host a cooking class entirely dedicated to Ciacci. But if you can’t make it to the Modenese hills, don’t worry: you can still prepare them easily at home by following the recipe our Cesarini have shared with us!

“This dish is deeply tied to peasant cooking. Ciacci are best enjoyed with cured meats or with the typical Modenese pesto, but they’re also wonderful with jams or sweet spreads”.