Pancotto, also known as Pancöt or Pacöt, is a traditional dish from the Emilia-Romagna region in Italy. It is a simple and hearty dish made with stale bread, vegetables, and broth. Pancotto can be found in various towns and communes of Emilia-Romagna, including Bologna, Modena, Parma, and Ravenna.
In Bologna, you can find Pancotto at local trattorias and osterias such as Trattoria Anna Maria and Osteria dell’Orsa. In Modena, it is served at Osteria Francescana and Trattoria Aldina. Parma offers Pancotto at Trattoria Corrieri and Trattoria del Tribunale, while in Ravenna, you can enjoy it at Osteria Passatelli.
Here is a simple recipe for Pancotto:
1. In a large pot, sauté chopped onions, garlic, and celery in olive oil until softened.
2. Add diced tomatoes, chopped Swiss chard or spinach, and vegetable broth.
3. Tear stale bread into small pieces and add it to the pot. Stir well.
4. Season with salt, pepper, and herbs like thyme or rosemary.
5. Simmer for about 15-20 minutes until the bread absorbs the flavors and becomes soft.
6. Serve hot with a drizzle of olive oil and grated Parmesan cheese.
Pancotto has been recognized with the PAT (Traditional Agri-Food Products) recognition, which highlights its traditional and cultural significance. The specifications for Pancotto include the use of local ingredients, such as stale bread from Emilia-Romagna, seasonal vegetables, and traditional cooking methods.
Sources:
– “Pancotto: la ricetta tradizionale” – www.giallozafferano.it
– “Pancotto: una tradizione emiliana” – www.cucinaitaliana.it