Biscotti del Lagaccio
Genoa’s fennel rusk — a leavened dough, risen like bread, sliced and toasted until it rings. The oldest working idea in the whole family, and nothing else on this site tastes like it.
This is the ship’s-biscuit lineage still on the shelf: yeast, an overnight rest, and a second bake that is genuinely structural, not optional. The Genoese tradition ties it to the Lagaccio district and claims the 1590s; whatever the date, the method is the oldest one in the atlas that still tastes like pleasure.
This style has a home and a history — see Liguria in the Atlas for its class, its dunking wine, and its papers.
Documented, not yet sealed. The Tested 3× mark arrives with our own three bakes and their published notes.
Fonti
Ingredienti
Il metodo
Dissolve the yeast in the warm milk. Knead everything except the fennel into a smooth, soft dough, about 8 minutes; work the fennel seed in at the end.
Shape two slender loaves and let them rise, covered, about 2 hours until puffed.
Bake at 180°C / 355°F for 30 minutes, until golden and hollow-sounding. Cool, then rest overnight, wrapped — a fresh loaf tears where a rested one slices.
Slice at 12 mm, lay the slices flat, and toast at 150°C / 300°F for about 20 minutes, turning once, until dry all the way through and just gilded.