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
The Producers | |||
Pasta fresca-rosticceria Guardincerri Others - Santo Stefano d'Aveto (GE) | |||
Rosticceria Il Castello Others - Santo Stefano d'Aveto (GE) |