The term derives from the fact that the pasta has a pot-bellied appearance, from “belly”
Having a filling plant was considered pansoti a dish suitable to the period of Lent.
In this filled pasta it is then also used prescinseua, name that has no precise translation in Italian and that is made with “Genovese curd” similar to cottage cheese but taste more acidic.
The herbs for the filling are called preboggion
The preboggion is a mixture of wild herbs.
With regard to the etymological origin of the word is believed to date back to “Pro boggion.”
Boggion comes from bouillon or broth used to indicate a mixture of different things .
The preboggion must contain depending on the season, cabbage primaticcia, Rapunzel, nettle, borage, wild chicory, chard, chervil, burnet, sow-thistle and talegua.
These ingredients are not found in the markets of vegetables, then be recognized and collected with his own hands