{"id":4688,"date":"2025-05-23T22:10:34","date_gmt":"2025-05-23T20:10:34","guid":{"rendered":"https:\/\/visitlunigiana.it\/the-decalogue-of-the-herbi-pie-in-lunigiana\/"},"modified":"2025-06-26T09:34:08","modified_gmt":"2025-06-26T07:34:08","slug":"the-decalogue-of-the-herbi-pie-in-lunigiana","status":"publish","type":"post","link":"https:\/\/visitlunigiana.it\/en\/the-decalogue-of-the-herbi-pie-in-lunigiana\/","title":{"rendered":"The decalogue of the herbi pie in Lunigiana"},"content":{"rendered":"

<\/i><\/div><\/div>

The decalogue of the herbi pie in Lunigiana<\/h1><\/div><\/div><\/div><\/div><\/div>
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S<\/span>e siete amanti della tradizione e volete gustare i piatti tipici del territorio senza contaminazione “moderne”<\/em> o “commerciali”<\/em>, questo \u00e8 l’articolo che fa per voi! Grazie all’Associazione Antiche Tradizioni “Amighi d’Sghigia” di Aulla<\/strong>, ecco il decalogo proposto dallo chef Rolando Paganini<\/strong>, vero e proprio custode del patrimonio culinario della Lunigiana. Le regole valgono per la torta d’erbi, ma possono essere benissimo applicate a tutta la ricca variet\u00e0 di torte salate locali…<\/div>\n<\/div>
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  1. \u00c8 fatta sempre con la sfoglia sotto e sopra, con pochissime eccezioni. La pasta \u00e8 sempre fatta di farina olio e sale, la farcia non deve essere mai altissima.<\/li>\n
  2. Due sfoglie sottili si chiudono fra loro con una “pizzettatura”<\/em> al bordo, oppure, ancor meglio, si chiude la farcia con la pasta che fuoriesce dalla teglia buttata sopra alla farcitura. Meno bella ma pi\u00f9 croccante e buona al gusto.<\/li>\n
  3. La pasta superiore si fora qua e l\u00e0 con una forchetta, o foro al centro chiamato ombelico e si unge con olio e acqua.<\/li>\n
  4. Si taglia rigorosamente a pezzi quadrati su un tagliere di legno, si mangia tiepida, buona anche fredda, mai riscaldata.<\/li>\n
  5. \u00c8 un piatto unico della nostra tradizione e pertanto, d\u00e0 miglior soddisfazione mangiarla in tal maniera.<\/li>\n
  6. Nella torta deve abbondare buon olio d’oliva, tanto da ungere mani, mento e barba, quindi diventa una pietanza da accompagnare con il pane.<\/li>\n
  7. Si mangia portandola alla bocca con le mani, senza le posate.<\/li>\n
  8. Quella autentica \u00e8 cotta nel testo o nel forno a legna.<\/li>\n
  9. Per ognuno di noi, la pi\u00f9 buona \u00e8 quella tramandata dalla propria zona e dalla propria famiglia.<\/li>\n
  10. Comunque \u00e8 sempre speciale quella fatta come ci pare e piace.<\/li>\n<\/ol>\n

    Tratto dal libro “C’era…la madia”<\/strong><\/em> di Rolando Paganini, GD Edizioni, 2022<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>

    \"Panigacci\"<\/span><\/div><\/div><\/div>

    Lo chef Rolando Paganini durante la sagra della Focaccetta di Quercia<\/h3>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4042,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[266],"tags":[],"class_list":["post-4688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-tradition"],"yoast_head":"\nThe decalogue of the herbi pie in Lunigiana - VisitLunigiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/visitlunigiana.it\/en\/the-decalogue-of-the-herbi-pie-in-lunigiana\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The decalogue of the herbi pie in Lunigiana - 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