Panigacci
& Testaroli

Panigacci & Testaroli

In areas with a long-standing culinary history such as Eastern Liguria and Lunigiana, rural traditions have preserved many ancient recipes, including Panigacci, which are still among the most distinctive specialities of the local cuisine.

The recipe is simple: flour, water and salt are mixed together and poured onto red-hot terracotta cooking plates, which are stacked on top of one another during cooking. The result is a series of thin discs, traditionally enjoyed while still warm with stracchino cheese and cured meats, or briefly cooked in boiling water and served with pesto, mushroom sauce, olive oil and grated cheese.

A similar preparation, made using cast-iron cooking plates, is Testaroli, considered one of the oldest alternatives to traditional pasta. They are cut into pieces and briefly cooked in salted water, then dressed with the same ingredients used for Panigacci. Their origins appear to be more recent and are generally traced back to the Renaissance period.

There are several theories about the origin of the name Panigaccio. One suggests that it derives from a combination of the Latin panis and the Greek gacio, while another links it to panicum, an ancient cereal once used for breadmaking.

Because of their simplicity and practicality, Panigacci could be considered a kind of ancestral street food. It is possible that as early as the Middle Ages, pilgrims travelling along the Via Francigena bought or prepared them as a simple food to take with them on their journey.

One interesting story comes from Podenzana, which remained isolated for long periods during the Second World War. At that time, local residents continued to prepare Panigacci using chestnut and acorn flour as well, adapting the recipe to the limited resources available.