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Fresh pasta and products from the bakery

Torta al formaggio
This is a round, savoury pie, typical of the Easter season. Ingredients: Type...
Torta al testo
  The "torta al testo" is a very old traditional food of Perugia. It is a flat...
Torcolo of S. Costanzo
This is a ring-shaped cake, typical of the Perugia area. It is cut to look like...
Torciglione
This is a cake made with almonds, which is spiral- shaped and resembles a...
Strufoli
These are fried pastries, which are round or long in shape. They are soaked in...
Stinchetti
Stinchetti, also called “bones of the dead”, are biscuits, shaped like the...
Schiacciata al formaggio
The schiacciata al formaggio is a flat “focaccia” bread, typical of Umbria...
Rocciata
This is a sweet, puff pastry with a filling, rolled into the shape of a snake....
Pinolate
Pinolate are round pastries made with almonds and pine nuts. They are a...
Pinoccate
These are little diamond-shaped sweets made of sugar and pine nuts (white with...
Pici
Pici is very common in municipalities of Castiglione del Lago, Panicale and...
Passatelli
Passatelli are a kind of short cylindrical pasta (or soup) with a rough surface...
Pan Nociato
This recipe, which is very similar to the one still in use today, first...
Pan Mostato
A bakery product similar to a filetta loaf of bread. Ingredients: Soft wheat...
Pane di strettura
Bread in the shape of long filone and/or filetta loaves. This bread is made in...
Pampepato
  This is a round cake, traditionally from Terni and of rural origin....
Pammelati
Pamellati are small cakes, similar to croquettes, and are made of: breadcrumbs,...
Nociata
Nociata is a hard pastry made with walnuts and honey. The other ingredients...
Mostaccioli
These are small, dry biscuits made with grape must and are ring-shaped or...
Fave dei morti
These are small pastries made according to tradition on 2nd November, the day...
Crescionda
The Crescionda is a low, soft cake, made up of three layers: the bottom layer...
Ciriole
The ciriola is long pasta with a square cross-section, traditionally made with...
Ciaramicola
The Ciaramicola is a typical Easter cake of Perugia. It is a ring-shaped cake,...
Castagnole
Castagnole are small fried dumplings soaked in alchermes liqueur or sprinkled...
Brustengolo
This was traditionally a poor people’s cake, once made with corn flour, which...
Bringoli
Bringoli (called bringoli or brigonzoli in Lisciano Niccone and biche in Fabro)...
Attorta
Attorta is a typical Umbrian sweet pastry made from short crust pastry rolled...
Tozzetti
Almond pastries. Ingredients: almonds, sugar, eggs, margarine, flour, Vin Santo...
Cresciole e Ciccioli PDF Print E-mail

Cresciole di Ciccioli or in local dialect ‘n ch’i ciccioli, is a round or twisted pastry that is made in different sizes and of which there are two versions: 

a) savoury cresciole di ciccioli;

b) sweet cresciole di ciccioli.

Version a): Ingredients: Soft wheat flour, eggs, beer yeast, Parmesan or Pecorino cheese, olive oil, salt, pork crackling. Flour, water and yeast are mixed together by hand (or in a mixer). Once the dough is smooth, it is left to rise until it has doubled in volume. After this, it is kneaded again, adding a little more flour, the cracklings, the oil, salt and Parmesan or Pecorino cheese. The dough is then put into an oven dish in the desired shape (shaped like a pizza, a pie or twisted), it is left to rise for about 45-60 minutes and then cooked in the oven at about 180°C for about 1 hour.

Version b): Ingredients: Soft wheat flour, milk, olive oil, lukewarm water, eggs, sugar, crackling, lard, diced or candied orange peel, raisins, cinnamon, nutmeg, pine nuts. Method of preaparation:  Flour, water and yeast are mixed together by hand (or in a mixer).  Once the dough is smooth, it is left to rise until it has doubled in volume. After this, it is kneaded again, adding a little more flour, the crackling and all the other ingredients. The dough is then put into an oven dish in the desired shape (shaped like a pizza, a pie or twisted), it is left to rise for about 45-60 minutes and then cooked in the oven at 180°C for about 1 hour. This is a fresh product that should be kept at a temperature of about 6° to 8° C for no more than 2 to 3 days. 

“(…) Our area (Umbria, editor’s note), is wooded, hilly and allows for remarkable pig farming and the intensive production of olive trees. Seasoning is based exclusively on pork fat and olive oil. (…). The suet, heated in the boiler and pressed between cloths, making it liquid, is introduced into the bladder. Once solidified, characteristic oblong balls are formed, and the grocer keeps these hanging from the ceiling, waiting to sell them as bulk lard. The remaining meat is used for the famous "ciccioli", which, once salted, make tasty morsels.”

CATANELLI Luigi, Usi e costumi nel Territorio Perugino agli inizi del ‘900, Edizioni dell’Arquata,1987


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