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Recipe: the Paposcia of Vico del Gargano

Friday 25 may 2018

The typical bread of Vico del Gargano which has ancient peasant origins

Recipe: the Paposcia of Vico del Gargano

The Paposcia is a typical bread loaf of the area of Vico del Gargano popularized in the territory already in the XVI century. Main ingredient for the vichesi peasants and not only, this kind of bread was born for the need to check if the temperature of the oven was correct. The paposcia was born from the scrap of the pasta that remained attached to the Madia, the so-called fazzatura. Meticulously collected, kneaded and hand-lengthened up to 20-30 centimeters, arose in the oven for a few minutes before the loaves of bread. The sealing of the paposcia to good cooking indicated the success of bread. It owes its name to its elongated shape that resembles a slipper: from babbuccia, babouche in french and from here paposcia, in local dialect. The Paposcia, fruit of ancient rural traditions, is excellent if, freshly prepared, is seasoned with a drizzle of oil and eaten with fresh local cheese.


For 6 pieces

  • 600 gr farina 00

  • 300 gr acqua temperatura ambiente

  • 1/2 cubetto lievito di birra

  • 1 cucchiaino di malto, o miele, o zucchero

  • 30 gr olio extra vergine oliva

  • 1 cucchiaino e mezzo di sale fino


Dough: let's melt the yeast into pieces with our hands in the half of the indicated water, then join half of flour and begin to incorporate it as adding a little at a time the remaining water, oil and salt. By mixing the slurry we'll notice at a certain point that it detaches itself from the bowl. At that point transfer it on a pastry board, cover it and let's leave it standing for 10 minutes. Let's proceed with a series of three folds: recover it and leave him standing for thirty minutes. Repeat the operation. Divide the dough into 6 parts by 250 gr. each and form round shapes with it. Leave them in the fridge for thirty minutes, although traditionally were allowed to stand (not in a fridge, obviously) from 24 to 48 hours. Pull them out of the fridge at least 8 hours before baking.

Baking: Turn on the oven at the maximum temperature and lie down the pats on the pan, gently pulling them from below, in such a way as to lengthen them. Let them cook for ten minutes or until we will see that they take color. Take them out of the oven with a kitchen glove. Cut and stuff it as you like.

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