Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Panigaccio di Podenzana
2. Other names:
3. Short product description:
Panigaccio has a round shape with a diameter of around 15cm and a whitish colour. It has a fragrant aroma, similar to bread.
4. Production area:
It’s made in Lunigiana, province of Massa Carrara.
5. Production status:
r disappeared r at risk r active
6. Production process:
The flour is mixed with salt and water to get a thick paste. It’s then spread on terracotta plates, which are stacked one on top of the other and heated until they are red hot. The product is eaten warm and is made all year round.
7. Materials, equipment and premises used for production:
s Terracotta plates
s Fireplace or wood-fired oven
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The product is unique for its production method and the particular tools used throughout the process. It’s eaten warm with cold cuts and cheese or drizzled with extra virgin olive oil and grated cheese.
Panigacci are made in the main restaurants, delis and bakeries in the area and has an annual production of 2,450-2,500 tonnes.