Affitadu layered with tomato sauce and grated cheese

‘Affitadu’ is the Sardinian word for ‘sliced’. In Affitadu, a recipe creation of my Nonna’s post-wartime, old bread is the hero. It is an alternative to lasagna, particularly back then when cooking had to be improvised due to the scarcity of so many ingredients.

This is comfort food at heart and is one of many ways to use old bread (Italians rarely throw bread out, we always find a use for it). The ingredients for Affitadu can be decreased/increased depending on your ‘old bread’ quantity. You can add more cheese types or, make a meat or veggie based sauce. Which are your favourite ways to use old bread?

JC x

P.S/Tip: When reheating Affitadu, crack one to two eggs into it and bake on low heat so it becomes a kind of shakshuka


Affitadu layer one with bread in dish and cheeseAffitadu, first cheese layer

Affitadu layered with tomato sauce on angle with Nonnas doilyAffitadu, sauce layer



Serves 2 – 3


8-10 slices of old bread, torn or sliced into smaller pieces (use 2-3 slices per layer)

Italian style tomato sauce/sugo

Pecorino cheese, grated

Parmigiano Reggiano cheese, grated

Salt and cracked pepper


Pre-heat your oven to 180 degrees

Lightly grease a small to medium sized oven dish and begin placing/arranging your bread pieces until they fill the base

Cover the bread layer almost completely with the grated cheeses (I grate mine directly over the top)

Cover the cheese layer completely with the sugo 

Add a little salt and pepper

Repeat the bolded methods above, until you’ve reached the brim of your oven tray, then add a final generous layer of the grated cheeses

Cover the tray with aluminium foil and bake for 30 minutes

After 30 minutes, remove the foil cover and bake the Affitadu for a further 10-15 minutes uncovered

Serve with a fresh salad or a veggie based side dish like braised apple and cabbage for example.

Buon appetito!


Notes: For some sugo recipes, have a look at this or this.