Pitta Pizzulata

Preparation:

Preparation: Make a dough with the sifted flour, 90 g of lard melted while heated, the whole eggs, the grated pecorino cheese, a pinch of salt and the wine mixed with a little water. Work it delicately and let it rest for half an hour in a cool place. Lightly grease the pan with the suet, arrange the dough, smoothing it out and leveling the surface with your fingers, put the tomatoes on top, deprived of the seeds and the liquid of vegetation and chopped up, and the chopped chilli pepper, sprinkle with salt and distribute in small flakes the suet left. Bake in a hot oven for 35-40 minutes. 'Pizzulata' from 'pizzulare' which means to pinch. In fact, the dough for this focaccia, as soon as it is placed in the pan, is pinched on the surface with the fingertips.