Cioncia Pesciatina

Cioncia Pesciatina is a soup made of the toughest parts of the pig’s nose, boiled with tomatoes, carrots, onions, celery and calamint into which well-cooked bread is dipped.

It needs to be cooked for a long time and takes its name from the fact that it was once commonly eaten by those who worked in the leather tanneries which were once so numerous in the Pescia area.

 

< Comeback to the article list
This website, or the third parties tools it employs, uses cookies, necessary for a correct operation and useful to the purposes shown in the cookie policy. If you want to know further details or to deny the agreement for all or some cookies, please consult the cookie policy.
Closing this banner, scrolling this page, clicking on a link or proceeding navigation in any manner, you agree the cookie employment.