Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Salviato di Villa Basilica
2. Other names:
3. Short product description:
Salviato is a savoury cake unique to the Municipality of Villa Basilica, which can be served as an antipasto or main with a salad side. It’s generally eaten warm, but can be eaten cold. It’s round in shape and yellow or yellowy green. The inviting colour and appearance comes from its “a forchetta” (fork-beaten) method. The aroma is enticing thanks to its particularly fragrant ingredients (parsley and thyme).
The best time to try or cook this dish is at the end of summer as it’s when much of the territory harvests its young (Kennebek) potatoes, which are cultivated at 800masl, and are the main ingredient in this cake. It’s baked, preferably in a wood-fired oven.
4. Production area:
It’s made in the municipality of Villa Basilica.
5. Production status:
r disappeared r at risk r active
6. Production process:
To make salviato, boil the potatoes in their skins, peel warm and mash with a potato masher. Add egg, parsley, garlic, Parmesan cheese and pecorino romano, salt, pepper, spices and cinnamon. The batter can also be flavoured with thyme instead of parsley and be made without spices and cinnamon.
At this point, it can be made in two ways:
1. Make a basic tart base and pour the batter on top, mashing everything with a fork;
2. Place a layer of breadcrumbs on an oiled tray and pour the batter directly on top without a tart base.
Bake in a pre-heated, wood-fired or electric, oven for 45 minutes at 180°C
The baked tart is placed on a wire rack (paper straws were once used) to cool and stop “rinciotti” or the condensation that makes the tart soggy.
7. Materials, equipment and premises used for production:
Pot to boil the potatoes, potato masher, cutting board, mezzaluna, fork, whisk, kitchen, wood-fired or gas oven.
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
A dish with ancient origins that was eaten by farming families. The pecorino romano and Parmesan were probably added in the ‘50s in the place of locally produced aged pecorino. It’s likely lost the origins of its name: “Salviato” is taken from the word “salvia” (sage), which is notably absent from the list of ingredients. It’s likely that it was used in the place of parsley and thyme in the original recipe. Today, families prepare it for special lunches or Sunday meals as the lengthy and laborious method is difficult to adapt to daily work life.
Salviato can be tried at the festivals held in the municipality of Villa Basilica or in local restaurants. It’s important to note that this dish uses white flesh and not yellow flesh potatoes, which are normally sweeter. In light of that, the best time to try this product is around potato harvesting season, which, in this area, is in the month of August onwards.
The product is prepared at home, there are no sales channels.