Smacafam Trentino

Trentino, Trentino-Alto Adige

Trentino's Carnival flatbread — a thick, dense batter-bread (the name means 'hunger-killer') of buckwheat flour, yellow cornmeal, milk, eggs, and luganega sausage sliced directly into the batter before baking in a greased iron pan. Baked at moderate temperature until a firm but yielding cake forms — it's a cross between a frittata, a bread, and a savoury tart. Made specifically for the Carnival period before Lent as a hearty, sustaining food. Eaten warm, cut in wedges, as an antipasto or a complete merenda.

• Both are flat, baked Carnival or festive breads topped with pork products baked in an oven — Alsatian uses a thin pastry base with fromage blanc and lardons, Trentino uses a thick batter with sausage, both representing the pre-Lent tradition of eating richly before fasting → Flammkuchen (Tarte Flambée) French · (Alsace)
• Both are sausages embedded in a batter and baked in an oven until the batter sets around and over the sausages — British uses pork sausages in Yorkshire pudding batter, Trentino uses luganega in buckwheat-polenta batter, same concept from different traditions → Toad in the Hole British

Dense, earthy buckwheat with pockets of rendered sausage fat — a thick, filling Carnival food with no pretensions