pánico

This traditional Italian flatbread is prepared with a simple dough that combines flour, water, and salt. The dough is shaped into small discs that are then baked on small-sized terracotta plates, known as testi, over an open fire. Panigaccio flatbread hails from the Lunigiana area, namely the Podenzana municipality, and works well in both sweet and savory combinations. If enjoyed as an appetizer, it is usually served alongside cheese and cured meat products.