Panigacci

Interesting facts

The panigacci are a typical dish of Lunigiana-La Spezia area, created for the first time in the village of Podenzana. It is an unleavened mixture of water, flour, and salt, usually cooked on hot plates, called testi. Downtown La Spezia, you will find many restaurants offering panigacci in their menus. 
The panigaccio, also called panigazzo (from the local way of pronouncing it, panigàssu), is a sort of round piece of bread. A batter made of flour, water, and salt follow the same cooking process as described for testaroli, until a pile is created. The final texture is crunchy, and not soft as for testaroli.

Panigacci can be eaten with cold cuts, soft cheeses like stracchino or gorgonzola, or with different sauces, like mushroom-based tomato sauce or pesto sauce. Some restaurants offer also its sweet version, served covered in chocolate cream. 

This sort of primordial version of bread is placed on terracotta testi which are manufactured locally and follow the same procedures as in the ancient times. It is documented that archeological studies in the area of Lunigiana showed testimonies of the use of these plates before the year 1000.

Holding the panigaccio in your hands, and biting its crunchiness, it will make you travel back to the origins of bread and it will be clear that panigacci are not just a poorer version of bread, rather are an affectionate memory for a humble cereal that today has almost disappeared but that has always fed humans throughout history.