Panigacci — Liguria/Tuscany

Panigacci is an ancient flatbread served in the Lunigiana region, an isolated area of narrow valleys and mountain peaks stretched along the border of Liguria and Tuscany. Flour, water, and salt are its humble ingredients, each ladleful of batter cooked on a terracotta griddle until golden brown. It’s served topped with herbaceous pesto, a specialty of Genoa. For dessert, panigacci is enjoyed with a smear of Nutella.