While in other areas of the Romagna this is a rather rustic sweet cake with a delicate flavour, in Mercato Saraceno bustrengo is a tasty, savoury dish, traditionally used by farm folk to use up stale bread.
75 g of white flour
100 g of cornmeal
100 g of grated Grana Padano cheese
a pinch of salt
150 g of milk
75 cl of extra virgin olive oil or lard
grated lemon peel
The cake is baked in the oven or on a griddle. In the old farmhouses it was cooked in copper pans with a lid over embers; further embers were placed on the lid to cook the dish uniformly. The inviting aroma gives a foretaste of its delicious flavour.