Pancotto simplicity that satisfies the spirit and the palate

A typical dish of ancient culinary traditions, the 'pancotto"This simple and tasty dish is still particularly popular on tables in the south of the peninsula. A dish with origins certainly ancientIt warmed the cold winter days of hard peasant work. When nothing was thrown away and everything was reused, enhancing simple products and flavours of old. The main ingredient is precisely the breada table staple that could not be missed and that once stale was combined with other foods as in this typical dish of the Mediterranean cuisine.

Sometimes this dish was also the classic dish that was eaten under a tree during a work break in the fields. Prepared at dawn before starting work in the fields, it was wrapped in a dishcloth to be transported and preserve all its aroma and flavour until consumption.

Stale bread was also combined with other foodstuffs, always the result of work in the fields and thus we would say of the 'simple kilometre", such as potatoes or turnip tops. It could be completed according to availability and seasonality by adding crumbled cruschi peppers. One can see how pancotto still today can present different variations according to subjective taste. The tasting of this dish lends itself, as is often the case in the kitchen, to culinary experiences of excellent quality when it is the subject of interpretation by the highest 'actors in the kitchen'.

Andy Luotto a well-known personality from the world of show business and an excellent interpreter of cuisine in a quality and sympathetic performance on baked bread: a combination of ingredients, a balance of flavours, a blend of colours and smells that tell of a passion for Mediterranean cuisine: a precious commodity that speaks of a land to be enjoyed!