Their cooking is done on terracotta discs with a diameter of about fifteen centimetres. Their golden colour is reminiscent of a crepe, but their flavour is neutral, with a strong taste of wheat. street food: simple bread discs that were served to feed the peasants. They were certainly appreciated also during Medieval times, in particular by pilgrims of the Via Francigena. Another thesis does, however, trace their birth to the years of the Second World War. The inhabitants of Podenzana, isolated from the rest of the region due to German bombings, created a bread in order to feed themselves. It was made with acorn or chestnut flour and water, which was then cooked on the fireplace or on a bonfire. In the following years, the recipe was changed to become what we know today. The origins of the name Even the origins of the name are uncertain. According to some, the name originates from “panicum italicum”, a grain used for their production; for others, it comes from the Latin “panis”, which means “bread”, and from the Greek “gacio”, which means “near”, since the bread discs are placed one on top of the other. What makes them special “Panigacci” are particular as they are made from a batter that is not too liquid. It is rather dense and does not use yeast or eggs. 58 SPECIALITIES
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