The Stabiese galette is one of the most famous baked goods in the city of Castellammare di Stabia. The name, from the French galet, pebble, is a reference to the round shape of the cookie, slightly flattened and with a pitted surface.

With its hardness and absence of moisture, the Castellammare Galletta is perfect for keeping for a long time, in fact it became the ideal food for sailors during sea crossings. To soften it they used to soak it in sea water, which enhanced its flavor even more.

The original recipe for this product was really basic and involved only the use of water and flour.

Today the galette is also prepared with yeast and a pinch of salt by a few bakeries in town.

The history of the Castellammare Galletta

Since the Middle Ages, thanks to the prosperous activity of the maritime transport, both the port of Torre Annunziata than of Castellammare di Stabia acted as a conduit so that they could supply neighboring areas with flour.

When the Bourbon enhanced, in about 1700, the Merchant Marine, trade between the regions was increased, leading to the spread of this product throughout the country.

The galette was also highly valued as a reserve food by armies during World War II.

Between folk sayings and dialect

A very ironic popular saying goes, "È na galletta 'e Castellammare ca nun se spogna!" an expression is used by the people of Stabia to describe in a derogatory way a very stingy person, like the galette that does not soften easily. Le Stabiesi galettes have also influenced the local dialect. The verb "ngallettare" is often used to refer to the process by which a baked product is baked twice.

Castellammare Galletta Recipe

With its simplicity, this galette can be enjoyed with both savory and sweet pairings.

As we said, the recipe for the Castellammare Galletta original was without salt and without yeast, we offer the more "modern" variant with yeast and salt.

The ingredients to prepare this typical product are very simple:

• 1 kg of flour
• 500 g of water
• 5 g dry brewer's yeast
• 1 teaspoon salt

In a large bowl, pour water and yeast, and mix, when the yeast has dissolved then add the flour and start kneading.

As soon as the water is absorbed, add a teaspoon of salt and continue mixing for another 3 to 5 minutes, until the dough is firm.

Transfer to a pastry board, and form into balls, about the same size, then cover them with a bit of plastic wrap and let them rest for half an hour.

Roll out the balls with a rolling pin, remembering to leave half an inch thick, then cover them again and let them rise for 45 minutes.

Then make small holes in the dough, arrange it on a baking sheet, and bake at 220° for about 8-10 minutes.

After this initial cooking, transfer the galettes on a grill and cook at the same temperature for another 5-6 minutes.

When finished cooking, allow to cool.

Here's to you the Castellammare Gallette! There are so many variations of this recipe, and the one we have suggested is one of them.

Once prepared, they can be stored for up to a couple of months. This is precisely why it is necessary for them to be baked twice, so that they can be hard and light, and thus lose all their moisture. Before enjoying it, always remember to soak it a little!

Undoubtedly there are also other noteworthy products of culinary tradition stabiese, but these galettes with their authenticity, are symbolic of the history of this city.

What are you waiting for to make them too?