In the heart of Upper Lazio, among lush hills and villages that preserve the memories of the Middle Ages, an ancient and genuine tradition resurfaces: that of the pancristiano. This dish, now almost forgotten but full of history and meaning, represents an authentic expression of the rural culture of Tuscia Viterbese. Born during the dark and fascinating centuries of the Middle Ages, pancristiano was not just food, but a symbol of hospitality and sharing, offered to pilgrims walking the Via Francigena, the renowned spiritual and commercial route that connected northern Europe to Rome and passed through these territories.
Made with simple and easily available ingredients – stale bread, water, aromatic herbs, and sometimes a drizzle of oil – pancristiano reflected the frugality of rural tables, but also the extraordinary ability to transform little into a gesture of welcome and nourishment. Pilgrims, tired and hungry, found refreshment with local communities, which saw feeding others as an act of faith and solidarity. Thus, between one step and another towards Rome, pancristiano became comfort for both body and soul.
Today, thanks to the “Tourism and Culture” project promoted by the Chamber of Commerce of Rieti and Viterbo and the Special Company Centro Italia, pancristiano returns to be the protagonist of an identity story that aims to enhance the historical and gastronomic roots of Upper Lazio. The initiative is not only about rediscovering recipes and traditions of the past but also about reviving slow, experiential, and conscious tourism, in harmony with the values of the territory. Pancristiano, therefore, is not just memory, but a bridge between eras, flavors, and people.
Here are some recipes that include bread as an ingredient
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 890.88 (Kcal)
- Carbohydrates 96.73 (g) of which sugars 6.87 (g)
- Proteins 27.09 (g)
- Fat 45.66 (g) of which saturated 9.77 (g)of which unsaturated 7.46 (g)
- Fibers 9.74 (g)
- Sodium 1,080.25 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pancristiano
- 4 slices bread (stale country-style)
- 3/4 cup flour
- 1 cup breadcrumbs
- 3 eggs
- leaves aromatic herbs (bay leaf, rosemary, and sage)
- as needed extra virgin olive oil
- 7 oz spinach
- 3.5 oz fresh cheese
- 1 clove garlic
- as needed extra virgin olive oil
Tools
- Frying Pan
- Tongs
Preparation of Pancristiano
Pour a little extra virgin olive oil into a pan, add the aromatic herbs, and let them infuse for a few minutes.
Brown the slices of stale bread on both sides and once ready, set them aside.
Place the flour, eggs, and breadcrumbs in three separate dishes.
Coat the previously browned bread slices first in the flour, then in the egg, and finally in the breadcrumbs. Set aside on a plate.
Remove the aromatic herbs from the previously used oil, add fresh ones, and turn on the heat.
Fry the pancristiano slices on both sides until golden on both sides. Place the freshly fried slices on a plate with paper towels and lightly salt them.
At this point, the pancristiano would already be ready to be served, in its simple form. Traditionally it was consumed this way.
However, if you want to transform the pancristiano into an appetizer, you can serve it topped with whatever you like, you can think of it as a crostino on which to put your favorite ingredients.
On this occasion, I sautéed some steamed spinach with a clove of garlic and placed them on the pancristiano right after spreading a little fresh cheese like robiola or even some simple cow’s milk ricotta.
Serve immediately.
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FAQ (Frequently Asked Questions)
What is the origin of the term pancristiano?
The origin of the name “pancristiano” is as fascinating as it is evocative. According to oral tradition, it derives from the fusion of the words “bread” and “Christian,” indicating a food intended for travelers of Christian faith who, during their pilgrimage along the Via Francigena, found in pancristiano a simple meal full of spiritual significance. It was the “Christian’s bread,” the humble offering with which the rural population welcomed anyone who knocked on the door seeking refreshment. In an era when hospitality was an integral part of religious and community life, this dish represented a concrete act of Christian charity, a gesture of brotherhood and solidarity.
From a culinary point of view, pancristiano was characterized by its simplicity. It was made using stale bread, softened in hot water or light broth, enriched with wild aromatic herbs – such as mint, fennel, or thyme – and, in the luckiest cases, seasoned with a drizzle of olive oil or a pinch of salt. Depending on the season and availability, garlic, onion, or garden vegetables could be added. The whole was then briefly simmered, resulting in a sort of rustic soup, invigorating and flavorful in its humility. Today, this ancient recipe is being rediscovered and reinterpreted by chefs and enthusiasts of historical cuisine, as a living testament to the medieval food culture of Upper Lazio, capable of speaking to the palate and heart of those who taste it.What can I see in Upper Tuscia?
The Upper Tuscia of Viterbo, cradle of pancristiano and many other rural traditions, is a land that surprises with the richness of its historical, scenic, and gastronomic heritage. Situated between Lazio, Tuscany, and Umbria, this area is distinguished by its small medieval villages, Etruscan necropolises, Romanesque churches, and watchtowers that dot the green hills. Places like Bolsena, Acquapendente, San Lorenzo Nuovo, and Proceno offer enchanting landscapes and timeless atmospheres, ideal for those seeking slow, authentic tourism tied to traditions.
Among the main points of interest are Lake Bolsena, the largest volcanic lake in Europe, and the Monte Rufeno Nature Reserve, a paradise for hikers and nature lovers. The passage of the Via Francigena still today attracts pilgrims and walkers from around the world, turning each stop into an opportunity for cultural and food and wine discovery.
From a culinary standpoint, Upper Tuscia is a true treasure trove of flavors: DOP extra virgin olive oil, local legumes such as the Purgatory bean of Gradoli, artisanal cured meats, porcini mushrooms, and black truffles. Among the typical dishes, besides pancristiano, are remembered acquacotta, fregnacce (a type of handmade pasta similar to pappardelle), country soups, and rustic sweets like tozzetto and grape must cake. The wines, including the famous Aleatico of Gradoli and the volcanic whites from the lake, complete a food and wine offer that tells the story of the territory with every sip and bite.
