Photos by Matteo Zannoni and visitlunigiana The “panigaccio” from Podenzana (Italy) is an item from the traditional cuisine of Lunigiana. It is made with a dough consisting of flour and water, then cooked on dedicated dishes, called “testi”, that have been preheated. The grammar of flavour is always combined with the local language and the treasures of a given territory. This is the case with “panigacci”, a typical bread from Lunigiana, a territory in Italy that straddles the border of Northern Tuscany and the Liguria region. It has long been a border and an area of passage, and it is known for its Medieval villages. Making “panigacci” is simple. They are produced with flour, water and salt, then they are cooked in a heated terracotta dish called “testo”. As tradition dictates, the dishes are then piled one on top of the other, making a stack. The origins of the dish are disputable. Some date them back to the Roman Empire. They would have been one of the first examples of 57
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