Jean Cocteau

Jim Dine

"Abigai a Bligal"

Danes in Apricale

Pansarole 2011

Rock Villages



Teatro della Tosse 2012


Road trip

Finalborgo and Noli 2012

Lerici and Tellaro 2013

Piemont May 2014

Borgio Verezzi 2015

What to do

Practical info

Friends corner

Artists corner

Bulletin board

A Draira



Pansarole 2011


Photos from Claudia Del Vecchio, Uta Gonsior and Gery Newman


50 years of the “Sagra delle pansarole”

(“Festival of the pansarole”)

The word “pansarola” puzzles those who hear it outside the small corner called the “zona intemelia” (which is the area inland of Ventimiglia). The word intemelia derives from the name of the original inhabitants of this extreme strip of Liguria, the Intemelii). Even a search for “pansarola” on the web draws a blank, unless we count the improbable “Doctor Pansa Rola”, an immunologist who practices in a small city in Michigan.

But if you say “pansarola” in Ventimiglia and the surrounding area, mouths start to water as people begin to think about the delicious dolce from Apricale, best served swimming in a sauce of zabaglione.

No-one know why we use the word “pansa”. You find fried dolci called “bugie” (or similar words in local dialects) in many parts of Italy, but the pansarole from Apricale are different; you could say they have a have a “pansa” (belly, or paunch), in the sense that they are swollen and rounded.

The history of the pansarole goes back a long way: British travellers were already writing of “pansarole” at the beginning of the 20th Century. For example, in his acclaimed book “The Riviera painted and described” (London, 1907), William Scott mentions “pansarole”, and also describes how to prepare it.

For the last fifty years, the month of September has seen the “Sagra delle pansarole” (“Festival of the Pansarole”), bringing crowds flocking to the beautiful village of Apricale (which we know of course, as one of the most beautiful villages in Italy!).

The visitors enjoy the festival and savor the food, but this year, the 50th year of the festival, they can also visit an exhibition of photographs in the castle, dedicated to the origins of the feast of the pansarole. The exhibition shows period films and original artifacts from the first years of the festival. In addition, there has also been a short course on how to prepare this characteristic dolce from Apricale, with people taking away the results of their toil to enjoy at home.

It seems that every woman (and many men) from Apricale has her own secret recipe to prepare the best pansarole. I’ll share with you an ancient recipe belonging to Delfina Rossi, which was used at the first Festival of the Pansarole, and which, you might even say, could be the “Gold Standard of Pansarole”.


1 Kg of flour, 2 eggs, 100 gm of butter (or even better, of olive oil from Apricale), yeast, a pinch of salt, and some grated lemon rind.

Mix all the ingredients well, cover with a cloth and let it rise. Roll the dough, and cut it into small squares. Deep-fry the dough in extra virgin olive oil, remove from the oil and dust with sugar and perhaps add a little aniseed liquor. Then eat, with zabaglione!

Link Pansarole 2011

Video from Uta Gonsior