#72 Pane Cotto del Gargano (Puglia)
Pane cotto reached me through someone else’s memory, and that already told me everything I needed to know. In the Gargano it was never planned, just bread that had gone hard, vegetables from the season, and a pot kept low until everything softened into warmth. Making it felt familiar, like the bread soups I grew up with by Lake Garda: different places, same instinct. It’s not about rules or purity, but about giving leftovers another life and gathering people around something simple and honest.
You can find the full story with recipe, method and tips on my Substack. (Link in bio)
#panecotto #forgottenitalianclassics #italianfoodhistory #cucinapovera #pugliacuisine
45 Comments
One of the best cooking channels im subscribed to, thank you for bringing these recipes to attention to us !
Yes!
I have a new name for my leftovers soup
Got any dishes that aren't made of bread?
There's something very wholesome and beautiful about localized, rustic cuisine like this. It was born out of necessity. It endures because it's good. It's designed to keep you going and fight your hunger, with a welcome byproduct of feeding your spirit. It reminds me a lot of classic American soul food.
Heard about the concept of cucina povera and I think this is a wonderful example of it!
Massi you should do gnummareddi and/or sciuttiddhu!
Ciao! Studio italiano come lingua straniera all'uni, puoi spiegarmi cosa vuol dire l'espressione "se becca"? Non l'ho mai sentita 🙂
WAAAAAOOOOOO
Welcome back to forgotten Italian classics 🗣️🗣️🔥🔥‼️‼️‼️🇮🇹
Put it on a high-hit oven or a salamander and get that a crispy crust. Heaven does exist, we just need to reach for it
Reminds me of Ribollita a bit? Am I wrong?
the only reason italian regional dishes stay regional is because all the regions have bangers. They trade dishes occasionally but the region it came from is respected.
Its the same in france food is regional not national
If I ordered Panna Cotta and got this instead (because my pronunciation is terrible,) I would not be upset in the slightest.
Wet…bread?
Its so funny how some 1/3 of these is some form of bread soup 😂
In Sardinia we have the same. It was my favorite food when i was a kid.
Ti ho scoperto proprio quando la cucina iperegionale italiana passa per sempre sotto l'ala dell'UNESCO…questo canale sembra fatto apposta…mega!❤
Leftovers part 642😂
Yes 🇮🇹🤌😀
lets be honest: nobody is going to cook any of that. We’re here just for the storytelling
Like ribollita 😊 This would be good with cannelini beans too. I have so much extra bread, I think I’ll make this ☺️
Thumbnail made me think it's just Gnocchi, I'm glad it wasn't, I'll try this recipe on Friday ❤
I made chickpea stew very similar to this. It was like minestrone too.
My professor, who is from Martina Franca, always talks to us about these foods, and this one happens to be one of her favorites
Uuuu la versione pugliese della cialledda calda😂❤
“Born from a whatever was left in the house”….my Mom made the exact same soup: she’d boil a pan of water and clean out the refrigerator. It never tasted the same way twice. We called it Garbage Soup.
Whoa! That rocket salad looks like the healthiest raw thing, I ever seen!!! 😍 and I'm coming to Puglia to get myself one of these tomato squeezers!
Mmmmm soggy bread
"Madonna sfiga"? 😂
Bro io voglio solo dire che quello che stai facendo è pazzesco. Sono stanco degli americani che riducono la nostra cultura a stereotipi. Stai portando la vera cultura Italiana a un publico internazionale, un pioniere della cucina "povera". Godspeed brother
Reminds me to Castillian Soup, from Spain 😊
That looks so tasty
I'm from Gargano and was so happy to see this from.the first few frames.
Pancotto will always be my favourite comfort food.
Brotsuppe mit Stickln drinnen
It's fascinating how many recipes across the globe are "add literally whatever you have left in the fridge and pantry, it doesn't matter!" And yet they're all so distinct
Sorry I can't do this one because it reminds me too much of stewed tomatoes when I was a kid. Tomatoes in a pan with sliced wheat bread thrown on top. I cannot man.
I still feel weird about all the soggy bread dishes, but I may give some a try. I certainly do love "bread and garlic soup" though. I make Antonio Carluccio's recipe (RIP).
I cannot express how, absolutely, ridiculously hungry I am right now after watching this. Not too light, not too heavy. The perfect meal I am craving right now. Though I'd still eat like, three bowls of it😂
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Fiidec! Va che la ghè anca al nord mia sulamèènt al sud! Nuaalter a Cremuuna la ciamum: "la Panaada". Che ricordi! Me la fiva la me nòòna quan seri en petaròòt! Igga 'ma l'era bùùna la panaada!
A cuisine isn't really so different from a country's language or a regions dialect. it's a reflection of its people's experiences and how they were transformed by them. And just like language, sharing it can bridge gaps and help us understand each other across space and time. To that extent there's definitely something subtly spiritual about folk cooking, at least I think so. And featuring these more obscure dishes and the stories behind them really brings that out. Super cool 😎
It looks great! Just because it is from simple ingredients doesn't mean it can't taste great. Thanks for sharing! 😊
How come American Italians don't eat these meals from their homeland?
It's fine to integrate into your new nation, but don't forget about your ancestoral homeland…that's how you forget your culture.
>italian classic
>potatoes from south america