Curnat

Curnat or cornat is a traditional dessert from Valtellina. Made with flour, milk, water, eggs, and sugar, this rustic dish is best described as a cross between a soft biscuit and a sweet flatbread. Curnat is baked in a pan greased with lard, but a variety baked directly on a hot stone also exists, called curnat su la piata. It is a dish belonging to cucina povera. In the past, it was usually enjoyed simply dunked in milk, but like many ancient recipes brought back to the spotlight, nowadays it is often served enriched with butter, jams, nut-based spreads, or honey. The savory version also exists, made without sugar – very delicious on its own, it tastes even better served alongside local cold cuts and cheese.