pasta - pizza - bread

Farro flours

Libum: pane dell'antica Roma

Serves: for 10 scones or a loaf

– 100 grams of farro flour

– 400 grams of ricotta

– 1 small egg

– 1 pinch of salt

– Bay Leaves



In the 2nd century BC Cato the Elder writes his De Agri Cultura, an agronomic manual in which he gives advice and suggestions on the management of a farm. It contains also various recipes, among which the Libum, a sort of cheese bread/focaccia! The original recipe goes like this:

“You will do so the libum. Well crush two pounds of cheese in a mortar, when you have made it completely smooth mix in a pound of flour or, if you want it lighter, half a pound. Add an egg and again knead everything carefully, form the loaf, place it on a bed of leaves and cook it slowly in a hot oven “(Cato the Elder)

For a more modern and contemporary taste we suggest the following recipe:

In a bowl, soften the ricotta with a fork then add the flour, egg and salt. Mix until obtaining a very soft mixture.

Cato recommends cooking the Libum in a single loaf but we suggest creating smaller focaccia shapes as they are better suited to be consumed as an appetizer or as a snack. With the help of a spoon form many balls, roll them in a little flour before flattening them and then place them on a baking sheet on several, previously cleaned and oiled, bay leaves.

Cook at 180 ° C (356°F) for about 30-35 minutes until golden brown.

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