The consumption of products produced at home was vital for the economy of the upper Savio valley and has given rise to simple and sober recipes that were closely linked to the seasons and the products from the land and farm-animals. People were forced to make the most of what was available but during the long Tuscan domination they learned to cleverly exploit even the most humble and poorest ingredients with excellent results. An exemplary dish resulting from this ability to combine necessity with invention is that of the "basotti": noodles cooked in a broth made from the bones of the pig (the last gift of this precious animal), arranged in layers in a baking dish and cooked au gratin . The pan, was placed on the fireplace with a tripod and covered completely with the embers to produce the effect of an oven, and left until the broth had been completely absorbed by the noodles.
For 4 people: 4 eggs, 400 g flour, pecorino or parmesan cheese, breadcrumbs, lard or butter.
Prepare the pasta dough and cut it into thin noodles. In the meantime prepare a broth with the trotter, tail and other pig bones as envisaged in the original recipe, or alternatively use chicken or cow bones. Grease a baking pan with lard or butter, sprinkle with breadcrumbs. Spread a layer of noodles, seasoned with a little lard and sprinkle with grated cheese, continuing in this way for all the layers. Ladle the broth into the pan to cover the noodles and bake. The dish should be kept in an oven at about 150 °C for 30-35 minutes until it forms a golden crust and the broth has completely evaporated. Cut into squares and serve very hot.