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	Comments on: Learning Italian, and being an ancestrally-passionate cook, I often end up opening cans of linguistic worms when I get excited about a dish.
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This is often because, up until very recently, Italy did not have one language. Instead, each region, even each town, had it&#8217;s own dialect, each derived separately from Latin and often very diverse.
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Friccioli is the Tuscan name for small, yummy bits of pork fat. Elsewhere in Italy, they are called Ciccioli. In the UK, I think the closest we&#8217;d get to them are pork scratchings.
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Anyhow, they are in this bread, which may look like a Focaccia. It sort of is a Focaccia, but if you&#8217;re Tuscan, you&#8217;re more likely to call it a Schiacciata, or because it&#8217;s got bits of pork fat in, a Ciaccia.
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I&#8217;m just going to translate it as being a delicious bread with yummy bacon bits in! And, because it&#8217;s from my kitchen, it&#8217;s sourdough and wholegrain spelt.
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This is the second time I&#8217;ve made this. I&#8217;ll try and get some photos of it cooked before it gets inhaled this time!	</title>
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