Lumachelle all'Orvietana

Name: Lumachelle all'Orvietana
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Umbra
Ingredients: 500 g strong white bread flour; 280 ml lukewarm water; 7 g dried active yeast; 30 ml Extra virgin olive oil; 10 g Fine sea salt; 5 g coarsely ground black pepper; 150 g pancetta; 80 g pecorino umbro

Lumachelle all'Orvietana are traditional savoury spiral bread rolls from Orvieto, enriched with cured pork, pecorino cheese, and black pepper.

🇮🇹Italy· Umbria

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 8
Difficulty: Medium
Calories: 395 kcal

Ingredients

0 of 8 gathered

Servings

500 g strong white bread flour — type 0 or bread flour
280 ml lukewarm water — around 38 degrees C
7 g dried active yeast — one standard sachet
30 ml Extra virgin olive oil — plus extra for greasing
10 g Fine sea salt — unrefined
5 g coarsely ground black pepper — freshly cracked
150 g pancetta — cut into 5 mm dice
80 g pecorino umbro — finely grated mature sheep milk cheese

Equipment

•Large mixing bowl
•Baking sheet
•Baking parchment
•Rolling pin
•Pastry brush

Nutrition

Per serving, approximate

Calories: 395 kcal
fat: 17 g
carbs: 46 g
fibre: 2 g
protein: 14 g
calories: 395 kcal

Instructions

1
Whisk the yeast into the lukewarm water and let sit for 5 minutes until frothy.
2
Combine the flour, salt, and ground black pepper in a large mixing bowl.
3
Pour in the yeast mixture and olive oil, stirring until a shaggy dough forms.
4
Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic.
5
Shape into a ball, place in an oiled bowl, cover, and prove for 60 minutes.
6
Roll out the proved dough into a rectangular sheet roughly 1 cm thick.
7
Scatter the diced pancetta and grated pecorino evenly over the entire surface.
8
Roll the dough tightly from the long side into a firm log shape.
9
Slice the log into 8 equal rounds and place them flat on a lined baking tray.
10
Cover loosely with a clean tea towel and leave to rise for 30 minutes.
11
Brush the tops lightly with olive oil and bake at 200°C for 25 minutes until golden.
12
Transfer the rolls to a wire rack to cool slightly before serving warm.

Chef's tips

Chop the pancetta small so the rolls slice cleanly without tearing the dough. Ensure the yeast liquid is warm but not hot to avoid killing the culture. Press the spiral end slightly under each roll before the second prove to keep their snail shape tidy during baking.

Ingredient substitutions

pancetta → thick-cut prosciutto crudo or unsmoked bacon lardons
pecorino umbro → Pecorino Romano or mature Parmesan cheese
extra virgin olive oil → rendered lard (strutto) for a traditional farmhouse texture

Storage

Keep cooled rolls in an airtight container at room temperature for up to two days.

Reheating

Warm on a baking tray in a 160°C oven for 6 to 8 minutes to restore crust crispness.

Common mistakes to avoid

•Rolling the log too loosely, which causes the spirals to uncoil and spill filling while baking.
•Baking at too low a temperature, resulting in pale, greasy bread rather than a crisp crust.
•Slicing the dough with a blunt knife, which squashes the delicate layers.

Serving suggestions

Serve warm from the oven as a savoury snack alongside green olives.Pair with a glass of crisp Orvieto Classico white wine.Pack into picnic baskets alongside regional cured meats and sheep cheeses.