(for about 8 stinchett)

  • 250 gr of flour
  • 190 gr of water
  • Butter and salt for seasoning


Stinchetts are thin bread made with flour and water, seasoned with butter and salt. They are typical of the traditional poor cuisine of Ossola and in particular of the Vighezzo Valley. They are based on the characteristic ingredients of these lands such as grano duro wheat and soft wheat and are very easy to prepare. These qualities have made the stinchett a street food dish typical of the festivals and events of the Val d'Ossola.
It seems that the word "stinchett" derives from the German "Steinkuchen", i.e. a sweet cooked on stone, in fact, traditionally they are served on a special plate called "testo".
Discover the secrets of a simple and tasty dish, ready in minutes.



  1. Pour the flour into a bowl and add water to form a sticky batter. Cover the container with film and let it rest for one night, better for a whole day
  2. Heat up a testo (you can also use a non-stick pan)
  3. Dip a wooden spoon into the batter and roll it. Pass it over the pan in order to put a thin layer of batter in the pan. Then with an iron spatula immediately unstick the edges and cook for a minute. Finally remove the Stinchett and place it on a plate.
  4. Spread all the Stinchetts with a stick of butter, sprinkle with salt, fold into 4 and serve immediately.

See also