Valle Sturla (GE)
The Benedictine monks drained the lands of the stream Sturla creating cultivable lands, bordered with oak and chestnut tree forests. The local cuisine depended on what the land produced and, although agriculture was scarce, potatoes and corn were never lacking, despite their quantity hardly met the family consumption. Potatoes mixed with corn flour, less fine than common wheat flour, with lard and a few other simple but nourishing ingredients, gave origin to micotti. Still today, in the area there are people who want to repropose this dish, to cook under the testo in the chestnut drying house, according to the most genuine tradition.
How to prepare it