Parco Naturale Regionale dell'Aveto
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The Park local products
PAT - Traditional Agri-Foodstuffs

Production area
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

  • Ingredients: potatoes, corn flour, lard, butter, onions, garlic, parsley, grated cheese.
  • Preparation: boil the potatoes, squeeze them when they are still hot and add the corn flour. Meanwhile, fry lightly the lard with the butter, the onions, the garlic, and the parsley. Pour the potatoes and take off everything from the fire after a few minutes, flavoring it with grated cheese. Form small dough balls and cook them under the testo.
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