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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...
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...
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...
Stinchetti PDF Print E-mail

Stinchetti, also called “bones of the dead”, are biscuits, shaped like the tibia (shin bone) and typical of the Perugia area. They are typically found in the period around the festivity of Remembrance of the Dead and Christmas time.

Ingredients: For the outside (marzipan): sugar, egg whites, fish gelatine. For the inside: almonds (sweet and bitter), sugar or honey, cocoa, cinnamon, vanilla, grated lemon rind, egg whites, wafers.

Method of preparation: The egg whites are beaten until stiff with the sugar and fish gelatine, as for icing. It is mixed on a marble surface until the mixture is thick and smooth. Meanwhile, the almonds are finely chopped and toasted and the sugar, cocoa and a pinch of cinnamon are added, as well as the grated lemon rind and the vanilla. All the ingredients are mixed with the egg whites.

Two separate mixtures are thus obtained: One is white and the other is black, from which two different sized balls are taken. The larger one is white and is made into a 5-6 cm disk. The black ball, about the size of a walnut, is placed in the middle of this white disk. These two balls are rolled by hand so that they match and this is then rolled out until a 10 cm cylinder has been formed and the ends are squashed to look like a tibia (shin bone). These are left to dry on oven trays, covered with wafers, for a day. Once they are dry, the stinchetti are cooked in the oven at medium temperature for about 15-20 minutes.

Storage: The product does not keep for long and should be stored in a cool, dry place for no more than 2-3 days.

Stinchetti are about ten centimetres in size and, according to Lalande: “the fact that they are shaped like bones of the dead doesn’t make them less delicious”, while Paul Valéry wrote in his book “L’Italie confortable”:  «Cet horrible bonbon, qui a sa moelle comme les ossements humains, rappelle, par sa forme et son nom, l’ancienne réputation de férocité des habitants, heureusement fort adoucie!».(“this horrible candy, with its centre like human bones, is reminiscent in shape and name of the inhabitants’ old reputation for ferocity, but fortunately greatly softened!”)  Evidently, Valéry was unaware of the fact that the world of confectionary in Umbria and in Italy is dominated by sympathetic magic and that in the specific case of the stinchetti there is an animistic conception, according to which eating the reproduction fortifies the organ being reproduced”.

CUNSOLO Felice, Guida Gastronomica d’Italia, vol. 6, Umbria – Lazio, Istituto Geografico De Agostini Novara, 1975.


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