This is a typical dish of the area of Bobbio and Cerignale, made with a few ingredients typical of poor cuisine.
The first weekend of August in Bobbio a festival called “La festa del Pinolo” is dedicated to this dish. In the city center there are food stands and musical events.
Traditional dishes have many variants and every cook has its own, here we propose a version with a simple sauce, which can be substituted by the mushroom sauce widely used in the Apennines.
The recipe is taken from “400 recipes of Piacenza’s cuisine” by Carmen Artocchini