Panigaccio is a typical bread without yeast, cooked in special red-hot terracotta “testi” over high heat .
Simply by local flour, water and salt, we get a batter that, when cooked, has a crunchy texture with a unique taste.
Panigaccio
Try it at any time of the day
Panigaccio
Try them it at any time of the day
How to cook
Panigaccio can be enjoyed in several different ways: as a main dish or a delicious snack.
As a snack, just reheat them in the oven or on a hot plate and fill with cold meats, cheeses, jams and hazelnut cream. As a first course, bring to the boil some salted water and soak them for 2-3 minutes, turn off the heat; drain and toss with pesto, mushroom sauce, meat sauce or oil and grana cheese.
Le nostre novità:
Panigacci con farina di farro della Garfagnana
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