Tirot di Felonic
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“Tirot” (or “tirotto”) is a typical focaccia bread from southern Mantua area – namely from Felonica and Sermide. Its name comes from “pulling” to spread the dough on a pan before putting it in the oven.
It belongs to the official list of traditional Italian agri-food products by the Ministry of Agriculture, Food and Forestry, and it’s quite popular among the traditional products of Lombardy.
The name tirot appeared for the first time in Francesco Cherubini’s Mantuan-Italian Vocabulary, published in of 1827. The traditional recipe of that time included onions, lard (kept after killing pigs), and white flour (a most valuable asset, also used as currency to pay the field workers).
Tirotto is currently available at local bakeries, but lard has been replaced with extra virgin olive oil. The Food Presidium includes two ovens in Felonica that still produce the traditional product.
Tirot is baked on rectangular pans, while the dough is then cut into squares: it tastes like bread and cooked onions, featuring a golden straw appearance; Tirot of Felonica is quite soft, while the version from Sermide is much dryer. In the local dialect, it’s also known as “L’Tiròt‘ d’Flònga”.
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Italiano (Italian)
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Felonica(MN)
