 | |
| Type | Bread |
|---|---|
| Place of origin | Lunigiana |
| Region or state | Liguria, Tuscany |
Panigaccio or panigazzo (plur. Panigacci) is a type of round, unleavened and crispy bread from Italy. They are officially listed as Typical Foods Products in both Liguria and Tuscany. [1]
Panigacci are baked in a special terracotta and mica dish over a high flame in a bonfire or wood-fired oven. [2] A batter made from flour, water, and salt is placed between one testo and another to form a stack. [3] They can be enjoyed with cold cuts, soft cheeses such as stracchino and gorgonzola, or with various sauces, from mushroom to pesto. Some areas in Lunigiana have a sweet version served at the end of the meal with chocolate spread. [4]
Panigacci have very ancient origins and are widespread in Lunigiana and eastern Liguria, where they are called Panigazzi. They originated in the mountains of Podenzana and Bolano. In Liguria, terracotta and mica pans have been manufactured since time immemorial in Iscioli, in the municipality of Ne, in the hinterland of Chiavari, and can be found in shops and agricultural consortia in the Chiavari area. [4]