Panigacci Cotti nei Testi in Terracotta con Chiodo di Maiale, Gorgonzola, Stracchino, Coppa, Lardo, Pancetta

Panigacci are a traditional flatbread from the Lunigiana region of Tuscany, specifically the area around Podenzana, Italy. The name derives from *panigaccio*, a rustic dough cooked between two terracotta disks known as *testi*. Unlike focaccia or piadina, panigacci are not rolled or griddled; the testi are heated directly in the embers, and the dough is pressed between them, producing a soft, steam-cooked bread with a lightly charred exterior.

A defining version of this dish is served at **Da Gambin** in Podenzana, as documented by the creator *Habemus Fame*. There, the panigacci are accompanied by a rich spread of cured meats and cheeses: *Chiodo di Maiale* (a local pork salami), Gorgonzola, Stracchino, Coppa, Lardo, and Pancetta. The combination of creamy, pungent cheeses with salty, fatty cured meats is what distinguishes a great version—the mild, slightly chewy panigaccio serves as a neutral vessel for these bold flavors.

Regional variations exist throughout Lunigiana. Some versions use chestnut flour for a sweeter, earthier bread, while others keep the dough simple with just flour, water, and salt. The fillings also vary: wild mushrooms, pesto, or fresh ricotta are common alternatives. What remains constant is the cooking method—the testi must be heated over an open fire or wood-burning hearth to achieve the characteristic texture. A great panigaccio is soft and pliable, never crisp, and is best eaten immediately, torn apart and loaded with the accompanying ingredients.