Pancotto facts for kids
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Pancotto is a simple, hearty soup made from pieces of stale bread that are boiled in broth or water. It's a dish that shows how clever people were in the past, making sure not to waste any food!
This soup comes from a time when people, especially farmers, were very careful with their food. They would never throw away even a tiny crumb of bread. Pancotto is found all over Italy, and each region has its own special way of making it. That's why it has so many different names, like "panada" in Lombardy, "pancheuto" in Liguria, and "pane cottu" in Sardinia.
Long ago, especially in Lombardy and Tuscany, Pancotto was often given to new mothers to help them, and to people who were getting better after being sick. It was seen as a comforting and nourishing meal.
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Pancotto: A Taste of Italy's Regions
Pancotto is made differently depending on where you are in Italy. Here's a look at some of the delicious variations:
Tuscan Pancotto
In Tuscany, Pancotto starts with a mix of chopped vegetables and herbs, like tomatoes. This mix is cooked for about 10 minutes in water or broth. Then, the stale bread is added to soak up all the flavors.
Pancotto from Latium and Calabria
In Latium and Calabria, all the ingredients are cooked together from the very beginning. This includes basic vegetables like tomatoes, fresh herbs like basil and garlic, and sometimes Pecorino cheese and other spices. The bread, broth, or water are all added at once and cooked for about 30 minutes. Pancotto from Calabria often has a kick, with the addition of Chili peppers!
Apulian Pancotto
In Apulia, the vegetables, such as tomatoes, potatoes, zucchini, and turnip tops, are cooked first in the liquid. After they are tender, the bread is added. The herbs are cooked separately and then mixed in right before serving.
Lombard Pancotto
For Lombard Pancotto, the bread is first soaked in broth until it's soft. Then, it's cooked with some fat (like butter or oil) and aromatic vegetables until it boils.
Pancotto from Torremaggiore
In the town of Torremaggiore, located in the Foggia area, Pancotto is made in a special way. Vegetables like chard, turnips, cabbage, potatoes, and zucchini are boiled with garlic. Once they are cooked, stale bread is added. After everything is drained, it's served with fresh olive oil. This is a very traditional recipe from Torremaggiore.
Lucanian Pane Cotto
Pane cotto is a typical recipe from the Basilicata region, also known as Lucanian cuisine. It's another delicious example of how this simple bread soup is loved across Italy.
