Panigaccio is a typical product of Lunigiana, precisely of Podenzana. It’s an ancient traditional bread, round, unleavened, baked in a special earthenware dish called testo, red-heated over high heat in a bonfire or in a wood-burning oven on which the batter of flour, water and salt is poured. It is interposed between one text and another, until it forms a pile, and here it remains until cooking. Marianna and Massimiliano were born as restaurateurs, but in 2015 they also decided to devote themselves to the artisan production of panigaccio by setting up a laboratory and embarking on a new path, between fairs and markets, to bring the typical product and its tradition around the Italian squares and cities: by doing so, they have helped to increase the notoriety and to tell its story and magic. The combination of the knowledge of traditional art with the careful study of packaging techniques allows today to taste the traditional panigaccio just as it happens in Lunigiana, keeping its goodness and fragrance unaltered.