Prebuggiún herbs
Traditional recipe for the fillings of pansoti and savory pies, prebuggiún is made up of a set of edible wild herbs, called wild herbs, collected in the strips and along the paths, especially in the late winter period, when the garden products they were in short supply.The combination of these herbs constitutes the prebuggiún.Today the ability to recognize and select them is being lost, as it is no longer necessary knowledge.
The term prebuggiún for some would mean “for Bugglione”, in memory of an episode in which some Genoese crusaders would have collected certain herbs in the camp to offer them to Goffredo di Bugglione who was suffering, thus obtaining his speedy recovery. Others prefer to trace the term more simply to the expression “to boil”.
In fact, prebuggiún should always be cooked in plenty of salted water. After having carefully washed the herbs, they are boiled with the addition of chard, borage and some peeled potatoes; drain and season with plenty of olive oil. A variant requires that the potatoes are passed through a food mill and that a finely chopped onion is added to the mixture.
| Scientific name | Italian name | Dialect name |
| Leontodom autunnalis | Leontodo autunnale | Talegua |
| Cichorium intybus | Cicoria | Radicciun |
| Urospermum Dalechampii | Boccione maggiore | Bellommo |
| Sanchus Oleraceus | Sonco comune | Sciscerbe |
| Taraxacum officinalis | Tarassaco | Dente di leone |
| Pimpinella saxifraga | Tragoselino becchino | Pimpinella |
| Brassica napus | Ravizzone | Ravacou |
| Crepis capillaris | Cicorietta | Tagiainette |
Sources
A. M. Scaltriti, documentazione personale
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