This is one of the most characteristic of Ligurian food. Delicious biscuits that you should try when you’re on holiday in Liguria!
Name
In Genoese, the word “lagaccio” in Genoese means “ugly lake”. It comes from the artificial lake (now dried) which was created by Andrea Doria (the most famous Genoese warlord), to provide water to his great palace. According to tradition, bakeries that stood by the lake were baking that type of biscuits and choosing that name for them. Today the lake is not visible anymore but the district of Genoa where it stood still brings its name: Lagaccio.
History
Lagaccio was created as an evolution of common biscuits for sailors that were essential goods during all crossings. They lasted for a long time (for weeks), gave energy to sailors, and were quite cheap all advantages that made lagaccio sailor’s must. After the II World War instead, lagaccio biscuits were a festive day’s treat, especially for Christmas breakfast when the biscuits were dunked in hot chocolate (delicious!) Nowadays, lagaccio biscuits are very popular for breakfast or tea break snacks. You can find them in every Ligurian bakery or (already packed) in every Ligurian supermarket.
Preparation
The original biscuits were obtained from bread loaves, baked, sliced, and let dry in the oven. Through time, lagaccio biscuits were enriched with fats like butter, olive oil, or lard and then also with sugar (for a long time it was too expensive spice to add to the simple and popular meals). Nowadays receipt provides that lagaccio biscuits are made with flour, butter, sugar, and sourdough. After rising loaves are baked. When cold they are sliced and baked again. The final result is crunchy, dry, and tasty biscuits, perfect for soaking.
Buon appetito!
