flat breads baked on stacks of round discs

Made in only two towns, Aulla and nearby Podenzana in Tuscany's Lunigiana region, panigacci are cousins to the region's testaroli, only these are baked on terracotta saucers called testine. The testine are heated on an open fire, then the dough (flour, corn meal salt and water) is sandwiched between them until done (see Kyle Phillip's article below); locals and visitors make special pilgrimages to the two towns just to eat them but also to watch how they're made. They are usually served with soft cheeses (usually stracchino) and affettati.

If returned to the heat when baked, the panigacci puff up like pita bread, and become focaccette.


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