Origin place card
Villaricca
Verified history
The source documents an ancient baking tradition: until the late 19th c. the town was named Panicocoli (dialect 'Panecuocole'), from medieval Latin 'panicoculus' (baker, panis+coquere); the town's coat of arms shows ears of corn with bread.
Ingredients
Soft wheat flour, water, sea salt; mother yeast / sour paste.
Method
Dough with sourdough rests under cloth, shaped into round 'panielli' or long 'panelle', second rise hours; baked in wood-fired oven left partly open for a thick crisp crust.
Why travel for it
This page should feel irresistible because the town itself once sounded like a bread oven.
Editorial warning
History is documented via toponymy and heraldry rather than a recipe date.