Panigacci come from the Lunigiana (Upper Tuscany) and the eastern part of Liguria. They are made with wheat flour, water and salt. The rather liquid dough is poured into terracotta disks, called testi, which are first heated over the fire. The testi with the dough are then placed on top of each other so that they can be baked in a way that is similar to the baking of bread. Once the common bread of the local people, today they are eaten with cold cuts, cheese or pesto.
Among nomadic breads, piadina is a well-known variety, even internationally. Piadina is typical of Romagna and of peasant origin. It is firm, round and thin. Its ingredients are wheat flour, lard, water and salt. Folded and stuffed with cured meats and/or cheeses, it is now presented in Italy as a popular alternative to fast food of American origin.
The term "tigella" actually refers to the tool used to bake the dough, from which it takes its name. Panigacci and tigelle are also closely related to the Apennines and to fireplaces. Also the tools used for their preparation is very similar. True mountain people put a chestnut leaf on the earthenware to give it a unique aroma and decoration.
Typical of the Salento region, it was carried in sacks by farmers, shepherds and olive pickers who spent all day in the open air. With just a little water, a tomato, a bit of oregano and the special thick, strong oil of the Salento olives, it was a simple but tasty lunch.
La puntata completa
NUTRIRE IL CORPO, NUTRIRE LA MENTE – VISIONI Italian Ecoway of Lyfe
In collaborazione con Maurizio Sentieri.