I discovered this tasteful, fried bread when I joined the celebration of St. Giorgio with the Lungarotti winery in Torgiano, Italy. We were invited to join this traditional event they celebrate to ensure a good harvest. The evening is celebrated with a social event with family, friends and neigh ours, traditional food and a bonfire.
Umbria has always been a rural region with a good selection of local agricultural products, and its cuisine reflects this with simple and tasty dishes made from fresh ingredients. Arvoltolo is traditional flat breads fried in oil, then sprinkled with salt or sugar and eaten hot. The name Arvoltolo derives from the need to turn the pastry upside-down (“arvoltare” in Perugia dialect) to cook both sides in a small frying pan.
Ingredients for traditional arvoltolo:
– 250 g flour
– 15 g yeast
– 125 ml lukewarm water
– oil for frying
– salt or sugar to taste
Dissolve the yeast in the water, and mix it into the flour. Blend until a smooth dough, and let rest until double size. Knead the dough till smooth, add more flour if needed. Roll it out, and cut small slices and roll them out to leaf thick slices of about a small serving plate. Fry in plenty of oil on both sides, and let the oil drain off on kitchen paper. Sprinkle with salt or sugar, and serve immediately.
Thanks to the Umbria Tourist Board for inviting me to explore the region of Umbria after the Travel Bloggers Unite Conference 2012.
I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.