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Panatta is typically Lazio, from Rome, Sambuci, Vicovaro and Tivoli, Panatti, very rare, from Lombardy, from Chiavenna in the Sondri area and from Porlezza in the Como area, Panattoni has a Tuscan lineage in Montecarlo, Lucca, Altopascio and Capannori in Lucca, in Livorno , in Castelfranco di Sotto, Pontedera and Santa Croce sull'Arno in Pisa and Ponte Buggianese in the Pistoia area, and a stock in Rome, Tivoli, Casape and Frascati in the Roman period, should derive from nicknames based on the archaic panata, a kind of soup of stale bread used mainly in Tuscany and Lazio, in medieval times panata was also a large tankard.
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