Dish

Panigaccio

Panigaccio is made by mixing together flour, water, and salt to form a dough. The dough is then rolled out into thin circles and cooked on a hot griddle or in a wood-fired oven. The result is a delicious flatbread that is crispy on the outside and soft on the inside. Panigaccio is typically served hot, with a variety of toppings such as cheese, cured meats, or vegetables.

European cuisine› Mediterranean cuisine› Italian cuisine

Bread› Flatbread

Origins and history

Panigaccio has been a part of Italian cuisine for centuries. It is believed to have originated in the northern part of the country, and was traditionally made by families who did not have access to an oven. Today, it is still a popular food in Italy and is often served with a variety of toppings.

Dietary considerations

Panigaccio is suitable for vegetarians, but is not suitable for those with gluten intolerance or celiac disease as it is made from wheat flour. It is also high in calories and should be consumed in moderation.

Variations

There are many variations of panigaccio, with some people adding herbs or spices to the dough to give it extra flavor. Others add cheese or other fillings to the dough before cooking it.

Presentation and garnishing

Panigaccio is typically served on a wooden board or platter, with the toppings arranged attractively around the flatbread. It can also be garnished with fresh herbs or edible flowers to make it even more visually appealing.