Breakfast Rolls / Gialetti or Zaletti

A specialty of Romagna eaten for breakfast or as a snack with wine.

Makes 2 dozen 2 x 2 inch buns


  • INGREDIENTS21 ounces cornmeal (3 1/2 -4 cups )
  • 12 ounces King Arthur unbleached all purpose flour (3 cups )
  • 2 1/2 teaspoons baking powder
  • 11 ounces butter, melted and cooled (3 sticks minus 1 tablespoon )
  • 7 ounces sugar (1 cup )
  • 1/2 cup diced raisins previously soaked
  • 1/2 cup pine nuts
  • 1 Zest oflarge lemon
  • 1 tablespoon vanilla extract
  • milk as needed (1/2- 2/3 cup )
  • Confectioners sugar


  1. DIRECTIONSMix the cornmeal, flour and baking powder together and stir in softened butter, sugar, raisins, salt, nuts, zest, vanilla and enough milk to make a dough that holds together and is not dry.
  2. Pinch off pieces of dough to make small balls the size of a small apricot. Place them on buttered sheets and bake at 375F for 10-12 minutes or until nicely browned . When warm roll in confectioners sugar.

This recipe was featured on Season 14 - Episode 1425.

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Sally Luckenbach

Thank you for your great show. It is my favorite cooking show. I love your commentary, insights into Italy’s various food producers, choice of recipes.
Thank you very much,
Sally Luckenbach

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