• Liguria

• Regional Parks

• Apennines

Production area
Valle Sturla and Val Graveglia (GE)

Curiosities
Baciocca is a dish widespread in the inland of Genova Near East. It consists of a few ingredients, simple but nourishing, and is so tasty that it has become an appetizers in many traditional restaurants. It is based on quarantina potatoes, with a delicate and not floury taste. The taste is enriched by the cooking method, using the terracotta or cast iron bell (testo).
During the cooking, the cake has a layer of chestnut leaves under it. Before using them, they must be dampened with boiling water and put under some weight to stretch out their edges.

How to prepare it

• Ingredients: 1 kilo quarantina potatoes, 3 eggs, Parmigiano cheese, one slice of lard, one garlic clove, parsley, oil, butter, salt, pepper.
  
• Preparation: cut the potatoes into thin slices and put them in a colander with salt for about 15 minutes, chop up the lard, parsley, garlic, and onion. Add everything to the potatoes and flavor them with grated cheese. Put the dough on a wooden chopping board. Put the dough in a sheet of pasta dough made with flour and water. Heat the testo with wood-burning fire for about 20 - 30 minutes. Let the dough carefully slide onto the chestnut leaves, cover with the bell, and cook for about 30 minutes.