For the peasant people of Cercemaggiore, our small village in the mountains of Molise, one of the most popular foods was the 'pizza' made with cornflour. The flour obtained from the yellow/orange grains of the 'agostinelli' corn - so called because it ripens as early as the end of August - once upon a time was the most available ingredient for everyone. And so the women of the house worked with their hands and their imagination to vary the diet while using up their stocks.

Today we can do the same, following their example: here is the simple 'pizza' recipe, seasoned only with salt and perhaps with a few grains of wild fennel. The traditional Pizza was cooked slowly on top of the hearth, covered with a metal or terracotta cup on which hot coals were distributed. Today, just as slowly, we let it cook in the electric