Baciocca Ligure - the little different potatoe-cake



  • 1 pack of puff pastry
  • 1 kg potatoes
  • 2 onions of middle size
  • 100 g pancetta or smoked pork belly
  • 3 eggs
  • 50 g grated Parmesan-cheese
  • 30 g breadcrumbs
  • olive oil
  • salt and pepper


Although "Baciocca" is typical Ligurian it is a rarity in Liguria! After a while of asking friends we could get the recipe which we want to present you here. Have fun cooking this delicious dish!



Peel the potatoes, cut them in thin slices and cook them for ca. 3 min. in lightly salted water. Then pour the water off, put the potatoe slices on a kitchen paper and salt them to taste. 


Peel and chop the onions and steam them in a pan with some olive oil. Chop the pancetta/smoked pork belly, add it to the onions and roast it gently.


Put the potatoes, the onions and the pancetta/smoked pork belly in a bowl, add the Parmesan-cheese and blend everything well.


Crack the eggs into another bowl and mix them with a fork, add some salt and pepper to taste. Then add the eggs to the warm ingredients and blend everything. 


Cover a baking pan with the puff pastry, prick the pastry with a fork and put the mixture onto it. Then spread the breadcrumbs on top, put the baking pan into the heated oven and bake the Baciocca at 190 °C for ca. 55 minutes.