What is the Ciaffagnone of Manciano?

The ciaffagnone of Manciano is a kind of very thin savory pancake, typical of Manciano, in the Tuscan Maremma. Its batter is made with flour, water, an egg and a little salt: unlike many pancakes, it generally contains no milk. It is cooked in a hot pan, then sprinkled with grated cheese, often pecorino, before being folded and served immediately.

Expect something simple and rather dry, not a filled or fluffy pancake: the cheese provides most of the flavor. Depending on the cook, the pan may be greased with lard or another fat. The name is said ciaffagnone in the singular and ciaffagnoni in the plural. You can find it at local festivals or in establishments in the region, but it is not necessarily offered every day. It is sometimes said that this specialty may be the origin of the French crêpe, through Catherine de' Medici; this story is a legend, not an established fact.