It is a ring-shaped loaf of bread, obtained from flour, brewer's yeast, water and salt, typical of Cattolica.
The fisherman embarked carrying only wine, olive oil and the ever-present loaf of bizulà over his shoulder, the so-called sailors' biscuit, a special kind of bread which kept longer and which was eaten after being soaked in water or wine to soften it up. That was the only thing needed to sustain a seafarer during the entire fishing campaign, which could last even a few weeks.
HOW IS BIZULÀ MADE?
The flour is mixed with the yeast dissolved in a little warm water, oil and salt, until a soft and smooth dough is obtained. Rings of the diameter of a man's arm are shaped and left to rise. When leavening is complete, cooking takes place in a steam oven (today in an electric oven).
Now that the methods of fishing have changed, the bizulà in its typical donut shape, with its light crust and soft inside which, even when it becomes dry, always remains crumbly like a bread stick, it is eaten like normal bread and in Cattolica it is possible to find it in only one shop, the oven of the Tirincanti family (which is not by chance located in via del Porto) which has been producing it since 1904 and where it is now prepared only for the weekends.