Focaccia of gordona

Stir in water and warm milk 3/4 pound of flour, 2 handfuls of polenta crumbled, salt and knead.

Pave the dough about 1 cm on a piòta of medium size, previously heated-but not too-with his face facing the cooktop flame; spread the dough with butter and mark it with a fork, making some holes to avoid the formation of bubbles during cooking.

Unlike other food, all cooked with the horizontal piòta, the stone must be kept vertical in front of the moderate fire, turning it over on its side until cooked throughout.

The fire must have a beautiful flame with thin wood.

Before serving, sprinkle with fresh butter.

This is the traditional ' tarèda ', as they say in Gordòna, to distinguish it from the ' levèda ', which is mixed with a pinch of yeast, waiting for a couple of hours before the fire.