Crispy fried cheese.
Cheese (Montasio, Latteria or alpine) aged for 6 to 12 months and grated. A slightly greased iron pan (or a non-stick pan) is heated, preferably over a wood fire, and a nice handful of cheese is spread in a thin and uniform layer (depending on the size of the pan and the amount of cheese, the layer will be almost circular with a diameter of 10 to 15 centimetres). The cheese is then pressed with a spatula to let out any excess fat and, when it is golden, it is carefully removed (so to not break it) from the pan and browned on the other side. Left to cool, it is a very tasty and crumbly cheese “biscuit”.