Arvoltoli is another goody Perugian recipe, based on a fried small pizza. Of ancient origins once was consumed during feast days but also as pleasing everyday breakfast or tasty afternoon break. Nowadays only a very traditional family or perhaps restaurants which don’t disregard recipes of past times cook them.

Ingredients (for 4/6 people)
flour
extra-virgin olive oil
salt

Preparation method
Add salt to flour mixing with water to achieve a quite fluid pastry. Pour oil into a non-stick frying pan of 20 centimetres of diameter. When oil will be quite hot, pour a little bit of pastry to shape a layer just ticker than a leaf. Leave the pastry to cook on both sides turning upside down. Once finished the cooking, take the arvoltolo away from the frying-pan, sprinkle salt and serve quite hot.

Note – The name arvoltolo, derives from the need to turn upside down the pastry (“arvoltare” to use Perugian dialect) to cook both sides in a small frying-pan.

Variation – If you prefer a sweet small pizza, you will sprinkle sugar on the arvoltolo instead of salt.