They are as long and rough as a mother-in-law's tongue, but like the best mother-in-laws, they are incredibly good and generous. Born about two decades ago, this excellent and very digestible baked product has made its way around the world and in a short time has become a viable alternative to bread and its closest relative, the breadstick. They are made from the same dough and with the same care as breadsticks, but the processing of this speciality takes longer, exactly three steps, during which a flour dough with sourdough starter is treated with other flour and water until it reaches a fluid and soft consistency. This is how ""lingue di suocera'"" (mother-in-law's tongues) were born, an all-Monferrato speciality that has its heart of production in Rocchetta Tanaro. It is an extremely delicate dough from which small portions of about 40 grams are taken and mixed with Taggiasca extra-virgin olive oil, crushed to obtain thin strips 50 centimetres long and 15 centimetres wide, then shaped and baked until golden and crispy, the hallmark of a product praised by the best restaurateurs and purchased in the most prestigious delicatessens in Italy and abroad.There are various flavourings and combinations to meet the tastes of an increasingly wide public that chooses them to accompany meals, but also as a healthy snack or paired with cured meats, cheeses or tasty appetisers.
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