I had this bread in Italy years ago. It was absolutely the best bread I've ever put in my mouth, and I swear the guy said that it was baked inside a pig's stomach. I also remember that it had an egg in the center, and I had it in Amalfi, if that helps.

I've looked all over the internet (Italian and American sites) and can't seem to find it anywhere. If anyone has any idea what this bread is and the recipe I'd love to have it.

Thanks,

Kory

Dear Kory,

The bread you had in Amalfi was “probably” a mix between a South Italian bread called S'angulla and a Sardinian way of cooking it. There's no much in the internet, but I have managed to identify few things that resemble of you said.

In the past, when Easter chocolate eggs didn't exist, in some areas of South Italy people used to prepare a bread with an egg in the centre. The egg was there as a decoration and the bread could have many different shapes, depending on the area. There's no reference about cooking it in a pig's stomach, but in the internet I have found that in the Sardinia region of Italy people break their paper thin Carasau bread (pane carasau) and cook it in the pig's stomach, mixed with other ingredients.

However, if you type the name S'angulla or Angulla, in the internet search engines, you may see some pictures and a de_script_ion about this type of bread. If I were you, I would ask to some Italian emigrated from that area many years ago, but you really need to speak with an old person because I have the feeling that what you have described belong to the tradition of the past.

Good luck

Federico