Countryside cooking represents a perfect example of ingenuity and sustainability. Things that today are considered as “waste” were once turned into tasty, nourishing recipes. The breakfast that shepherds and farmers in Pietraroja ate before beginning a hard day’s work consisted of serónta. This simple but nourishing dish is made using just a few humble ingredients – bacon or guanciale, onion, eggs, stale bread and extra-virgin olive oil – which are combined to make a recipe full of flavour and tradition. Its name Serónta reflects its origin from “siero” or whey: when making cheese, whey used to be added instead of water. The bacon is trimmed and cut into thin slices and put into the pan. The onion is peeled and finely chopped. The onion and bacon are fried in a little olive oil, until the bacon fat has melted. Some water is added, with a pinch of salt. Once it has reached the boil, the beaten eggs are added.
The serónta is ready and can be served: a slice of bread underneath, and the dressing on top. Ideally, bread that is several days old should be used, both to ensure the right taste, and to follow the principles of times past, when nothing was discarded.