The Bardic Chef: Recipe – Rosemary Manriklo

Despite being half-Vistani myself, I wasn’t raised in the culture, and have only learned these treasured, traditional recipes in my adult life. I could spend hours in the circle of wagons and tents, listening to the lively music, and hearing their stories that have been passed down for generations. I feel like I missed out on an entire portion of who I am, and I’m only getting to know her now. It’s sad, in a way, I don’t know how I would’ve turned out had I been raised around these powerful, motivating women that lead their caravans. I likely would’ve ended up in this valley anyway, but can you imagine the places I would have seen?

[Player’s Note: Manriklo is a traditional Romani fried bread – Romani being the real-world culture that the Vistani have been developed from. I went as authentic as possible with this one.]


  • 1 cup corn meal
  • ½ cup water
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp dill
  • 1 tbsp rosemary
  • Crumbled pork bacon
  • ½ cup chosen cheese (Prianna has marked camembert here for her own tastes)
  • Olive oil, for cooking


Combine the corn meal, crumbled bacon, herbs, and cheese well. Add in the water, warmed, to make a simple dough from the mixture. Douse your fingers in oil and flick some drops into the mixture as you knead it, then divide into six separate balls. Roll each ball on a floured surface, about as thin as a standard plate.

Add oil to a skillet, and heat over a medium-high flame. Cook each dough disk one at a time, until it bubbles and browns. Remove the fried bread from heat and serve immediately.