Tiron, like many products of Italian cousine, is probably the result of centuries of evolution.

Being a traditional poorman's dish the Ferrarese specialty is no doubt the results of the contributions and efforts of entire generations, which aimed at creating a dish capable of fully exploting the potentials of the summer onion harversts.

The term "tiron" is of uncertain origin. What it is certain, is that this dish cannot be found outside a very small region surrounding the town of Ferrara.

Even if most Italian towns have got their own variation given the fact that an "onion focaccia" appears more or less everywhere, tiron stands out from any other from of focaccia.

Two characteristics of tiron make it different: the amount of onions for a start is absolutely strange. Almost twice as much weight in onion (compared to flour) goes into the preparation of this dish making the onions absolute center stage and leaving the dough to a pure role of keeping the whole thing together. That's why this dish is prepared only during summertime when the large onion harvests around Ferrara make it an inexpensive dish.

But the true difference of tiron lies in the texture of the dough. The dough, in fact, is very liquid almost to the point of looking more like a batter than a proper dough. This is the secret of light texture of this true marvellous product which, we hope, you will want to try.

Tiron recipe

(6-8 persons)

500-600 gr of flour
15-20 gr of yeast
1 kg of onions
1/3 liter of extra virgin olive oil
1 glass full of water
salt, pepper

Mix the flour with 1 tablespoon of salt, the yeast, the water and a tablespoon of extra virgin olive oil and prepare a classic bread dough.

Work the dough for about 10 minutes then let it rise for approximately 1 and a half hours. Work the dough for another 10 minutes then let it rise again for another 2 hours.

Chop the onions in large chunks (3-4 cm wide) then put them in a pan with a 4 tablespoons of extra virgin olive oil and cook on a very gentle heat with a bit of salt and pepper until white and soft. Make sure to cover the pan with a lid so to use steam to cook the vegetables as well.

It is important not to brown the onions, so add water if the onions become too dry.

Once the onions are cooked let them rest until cold.

Mix all of the onions to the bread dough very well. Don't worry if the onions appear to be too much. The more the better!!!

Actually the bread dough mixed with the onions should be very fluid. So don't worry if it doesn't look right. It will be ok.

Pre-heat an oven at 190-200 degrees.

In the meantime prePut 3/4 tablespoons of olive oil in a large oven tray and spread the mixture. The mixture should be 2-3 cm deep. Let the mixture rest in the tray for 10 minutes.

Put a good sprinkle of extra virgin olive oil on the mixture (be generous) and cook the Tiron in the oven for 20-25 minutes.