Pancot maridaa (eggs and boiled bread) is a traditional dish of Lombardy and a symbol of its rural heritage. This boiled bread soup recalls the frugality and humility of country life, when no one would ever think of wasting a piece of bread. The ingredients for a great pancot maridaa can be found anywhere, but what makes a huge difference is the quality of our Grana Padano DOP cheese.
Pancot maridaa
Pancot maridaa
Ingredients – serves 4
  • 4 stale bread rolls
  • 2 eggs
  • 40g butter
  • 2L beef stock
  • Pepper to taste q.s.
  • Grated Grana Padano cheese

Our somellier suggests pairing this dish with a glass of rosè wine Chiaretto del Garda.

How to cook pancot maridaa

  • Soak the stale bread rolls in beef stock for about 2h. Break them with a fork, add 40g of butter, then bring to a boil and simmer, constantly stirring. Add pepper to taste.
  • Mix the eggs and 2 tablespoons of grated cheese in a serving bowl. Gradually add the boiled bread and stir well.
  • Serve in the same bowl with a sprinkle of grated Grana Padano DOP.