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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...
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...
Cresciole e Ciccioli
Cresciole di Ciccioli or in local dialect ‘n ch’i ciccioli, is a round or...
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...
Pane di strettura PDF Print E-mail

Bread in the shape of long filone and/or filetta loaves. This bread is made in Strettura, a village of about 600 inhabitants, located on the mountains near Spoleto. The bread of Strettura has maintained the characteristics of the original recipe, thanks to the authenticity of the ingredients (pure spring water, old types of cereals) and the preparation method, which is strictly by hand. Slightly salted, lukewarm water and flour are added to natural yeast, to form a loaf, on the surface of which a cross is drawn, not just as a sign of devotion but also as an indication of proving. The dough is left to rise over night and the next morning a little lukewarm water and flour are added in order to achieve the right consistency. It is then kneaded by hand until smooth and homogeneous. The dough is left to rise again for a few hours and is then cooked in a wood-burning oven.

Ingredients: soft wheat flour, spring water, yeast.

Method of preparation: water and flour are added to the yeast from the previous bread-making and the dough is left to rise. After a few hours, the dough is kneaded again, adding some more water and flour and the bread is then shaped into loaves and set aside to prove for an hour and 20 minutes. It is then cooked in a wood-burning oven for 1 hour.

This is a fresh product and should be kept in a cool, dry place for 1 or 2 days.


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