Parco Nazionale dei Monti Sibillini

Until the 1930s, in Sibillini there was almost exclusively corn bread. Now it is very difficult to find it. However, a few bakers still produce the yellow, compact, and fragrant bread with an intense fragrance of polenta. Someone recalls that once it was common to make round corn bread and bake it on a cabbage leaf, so that it would not catch to the bottom of the oven.