The “Baci” of Godiasco Salice Terme

The cookies De. Co. of Godiasco: honey and chocolate "Baci".

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The history of Godiasco's "Baci" has ancient roots.
These cookies date back to the patisserie of the second half of the nineteenth century, more specifically to the recipe for "Baci di Dama" of Tortona. This lineage was determined by the historical-cultural and gastronomic link between the Piedmontese Municipality and Oltrepò Pavese, in particular the lower and middle Valle Staffora. It was this, in fact, that allowed a rapid spread of the "Bacio" bringing it to the locality of Godiasco Salice Terme, a Municipality in which it subsequently established itself.

The specific variant of Godiasco's "Baci" that we know today, however, is more recent and dates back to the second post-war period. In this period, many innovations took over in the culinary field and some pre-existing recipes underwent changes, among these we can find, precisely, that of the Salice Terme cookies.
Unlike the recipe from which it originates, this involves covering the cookie for three quarters with milk chocolate which gives the sweet a more inviting appearance and an even more pleasant flavor. Instead, two new ingredients are added to the dough: honey and potato starch. These innovations have been made to make this delicacy unique in its kind and characteristic, becoming typical of the territory. 
The other useful products for making the cookie, in addition to honey and starch, are: 00 flour, butter, sugar, ground almonds and eggs, whose doses and processing method are unknown.

The production of "Baci" stabilized in the early nineties of the Twentieth century becoming, later, an expression of the heritage of gastronomic traditions of the area. Not for anything else, the Municipality has recognized this product as De. Co. underlining its typicality.

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Honey

Among the many traditions of Oltrepò Pavese there is also that of honey. Honey became part of the history of the territory, initially that of Zavattarello, already in the nineteenth century thanks to Luigi Dal Verme and then, subsequently, spread to the surrounding areas.
There are many companies dedicated to its production, but not only, also of derivative products. With its unique flavor and excellent quality, Oltrepò honey is so important in the area that it has led to the creation of associations for its enhancement and a proposal for its appointment as a DOP.
Discover its history, the places where you can taste it at its best and visit the places where the ancient tools for processing are exhibited.

The De.Co. and the typical products of the area

Each territory can boast numerous typical and traditional products that are unique in their kind, in fact, there are some of them which have been given the title of "Municipal Denomination".
The De.Co. mark was born from a law, more precisely the Law n. 142 and is also a source of pride for many Municipalities in the Oltrepò Pavese area. It certifies that a specific product, be it food or artisanal, but also a specific recipe, are considered original and typical of the place.
There are many delicacies that boast this recognition, helping to enhance the places they come from and to guarantee their historical and cultural link with the territory. The "Miccone" of Stradella, the "Malfatti" of Fortunago, the potato of Brallo and the "Mundiöla" of Montesegale are just some of the examples of De.Co. that belong to and characterize the Oltrepò.
Discover other traditional products and which ones have this mark, where to find them and, in many cases, where to taste them.