The old recipe for Pan Nociato, which is very similar to the one still in use, has been listed in Todi’s Annual Trade Directory since 1927, as attested to by the book by Remo Coppini entitled “Umbria a Tavola”, edizioni Guerra, Perugia 1983. This bread, flavoured with cheese, originated from the ancient world. In fact, Sophronius, the Patriarch of Jerusalem in the 6th century, in the late Latin age, invited people to taste “a cheese bread for children”. This bread, also known as Pan Caciato, is also mentioned in a poem by Guido Discepoli entitled “November”, and in a collection of poetry and popular religious songs from certain Umbrian towns of Oreste Grigioni. The locals begin preparing Pan Nociato in autumn and enjoy it until the beginning of spring, especially during holidays commemorating the dead. Certain bakers produce a limited quantity of this bread throughout the year.
Description
Small, round savoury bread
Production area
Towns of: Perugia, Corciano, Torgiano, Deruta, Bettona, Bastia Umbra, Cannara, Assisi, Bevagna, Spello, Foligno, Montefalco, Trevi.
