The term “poor cake” derives from the preparation of the dough with poor ingredients, (probably those available to housewives in lean times). The filling in addition to the product of the garden: cabbage or garbuso, was enriched with cheese, salt and oil depending on availability. Today, of course, the seasoning is the most precious part for the success of the dish. This “poor cake” has always been part of the local gastronomic tradition of Bardigia and is prepared both in the hamlets and in the capital.

This cake, like the rest of vegetables, represents one of the most ingenious and satisfying variations, that our progenitors have devised, as an alternative to the diet bread-polenta-soup. The cabbage cake is to be considered a complete meal. Today, especially in local restaurants, it is offered indifferently as an appetizer, first course, dish or side dish, while in bakeries it is on sale among the “savory pies”, together with herb cake, potato cake and rice cake.

The cabbage or garbuso originates in the Mediterranean basin and its collection generally takes place, in autumn and winter.