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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...
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)...
Tozzetti
Almond pastries. Ingredients: almonds, sugar, eggs, margarine, flour, Vin Santo...
Attorta PDF Print E-mail

Attorta is a typical Umbrian sweet pastry made from short crust pastry rolled up to form a spiral shape, with a filling made of apple and other ingredients. In addition to diced apple, the ingredients are: sugar, bitter cocoa and/or grated dark chocolate, grated lemon zest, chopped walnuts, rum and/or alchermes liqueur and olive oil. Other ingredients that may also be added are pine-nuts and/or chopped macaroons and/or candied peel and/or dried figs, “mustaccioli” (another type of pastry) and coloured sprinkles for decoration. The first stage of preparation entails making the pastry, in a steel or plastic food container, with flour, oil, eggs, sugar and rum, in order to obtain a soft, smooth dough, which will then be rolled out to obtain a long sheet of pastry. The filling is made by cooking the apples with the remaining ingredients. This mixture is then distributed evenly over the pastry which is then rolled lengthwise. The “attorta” is placed on a greased baking tray and baked in the oven until the pastry is golden. The attorta can be decorated with drops of alchermes liqueur, sugar and coloured sprinkles. Once cool, the product can be kept at a temperature of about 6° to 8° C for 2 or 3 days.

 


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