We insisted our team visit Locanda di Nonna Glesa in Niccone di Umbertide, Perugia after reading about the regional specialty: Arvoltolo.

According to bounissimo.org, the recipe is linked to the most ancient traditions of Umbria. The antipasti above, Arvoltolo Farcito, was prepared by mixing flour, salt and water to make a batter that is cooked in a mixture of olive oil with lard and served like a pizza with prosciutto on top. It is best compared to a fried pizza or an extremely thin, savory fry bread.

We also sampled a plain, salted version and from what we understand, Arvoltolo can be savory or sweet – depending on the toppings. 

Best of all, the hunt for arvoltolos succeeded in gaining the colleagues admiration. To say that the dish was fantastic would be an understatement.