Fogassin with extra-virgin olive oil

To cheer us up in these cold autumn days, here is a traditional recipe of our region, that is both quick and easy to make.

This cake, made with extra virgin olive oil, is called “Fogassin” along the shores of lake Garda, whereas in the town of Verona it is more commonly known as “Pisota con le righe” (striped Pisota, the “pisota” being the pliers-shaped tool used to draw the cake out of the cinders).

To prepare this cake, you will need a pastry board, a rolling pin, a sieve, a bowl and if possible, a barbecue.


– 600 g flour
– 6 tablespoons sugar
– 100 g (1 cup) extra virgin olive oil
– 1 teaspoon baking powder
– 250 g milk
– Grated lemon rind
– Pinch of salt


Sift the flour with the baking powder, add the extra virgin olive oil, the sugar, lemon rind, salt and the milk at blood temperature. Mix until the dough is firm enough to be rolled out. Using the rolling pin, roll out into a circular shape approximately 1 cm thick.

Place the dough onto a grid and bake either in a pre-heated oven (180°C) for 20 min or alternatively, and for a few minutes only, on the cinders of a barbecue, taking care that the heat is not excessive.

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