The smacafam is a cross between a pizza and a polenta, a unique and substantial dish typical of the Dolomites and Trentino.

Cut the lard into cubes and fry it together with the thinly sliced ​​onion, season with a little pepper.
Mix the flours in a bowl and add, mixing well, the milk, oil and salt.
Then add half the chopped sausage, part of the bacon and the fried lard and onion.
Grease and flour a copper pan, pour the mixture and add the remaining sliced ​​sausage and what remains of the bacon on top.

Then bake in the oven at 200 degrees for about 30 minutes, it will be ready when it has a golden color.


  • 150g semi-whole wheat flour
  • 150g of buckwheat flour
  • 150g of fresh pork lucanica
  • 30g of smoked bacon
  • 30g of lard
  • 1 onion
  • 1 / 2 liter of milk
  • 1 Spoon of extra virgin olive oil
  • salt and pepper to taste

Preparation time: 45 minutes

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