Dish
Focaccina con Ritagli di Capocollo di Maiale Brado e Grani Antichi
Photo from
Locanda di Nonna Tina · Pale
The story
The **Focaccina con Ritagli di Capocollo di Maiale Brado e Grani Antichi** is a small, oven-baked flatbread originating from Pale, a village in Umbria, Italy. The dish is a signature creation at **Locanda di Nonna Tina**, where it was highlighted by the user **JustUs** as a standout example of modern cucina povera. Its name translates to “small focaccia with trimmings of wild-pork capocollo and ancient grains,” reflecting its use of leftover cuts from free-range pig neck (capocollo) and heritage wheat varieties such as farro, spelt, or Senatore Cappelli.
Key ingredients include the ritagli (trimmings) of **maiale brado**, cured and thinly sliced, folded into a dough made from **grani antichi** flour, extra‑virgin olive oil, salt, and often a hint of rosemary. A great version is distinguished by a crisp, golden crust and a soft, chewy interior, with the capocollo’s rich, peppery saltiness balanced by the nutty, earthy notes of the ancient grains. The use of ritagli—rather than prime cuts—is intentional, honoring a no‑waste philosophy while intensifying flavor.
Regional variations might incorporate local herbs or swap the capocollo for other cured meats, but the Pale interpretation at Locanda di Nonna Tina remains the most celebrated. As JustUs notes, the focaccina’s rustic elegance and deep umami have made it a cult favorite among travelers seeking authentic, ingredient‑driven Umbrian food.
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Where to eat it
1 place reviewed by YouTube creators.
What creators say
Highlights from 1 creator review of Focaccina con Ritagli di Capocollo di Maiale Brado e Grani Antichi.
The creators had an exceptional lunch at Locanda di Nonna Tina in Pale, Umbria, praising the quality of ingredients, the warm hospitality, and the traditional Umbrian dishes. They describe it as one of the best dining experiences, comparing it to eating at home and highlighting the emotional story behind the restaurant.