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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,...
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...
Castagnole PDF Print E-mail

Castagnole are small fried dumplings soaked in alchermes liqueur or sprinkled with honey or sugar. They are also called sfrappe or fiocchi and are similar to the Tuscan crescentine breads. There are two varieties: a) soft (soft, creamy dough); b) hard (soft, springy dough).  The dough is made with eggs, sugar, yeast, flour and lard, with the addition of Mistra’ liqueur and honey.  The ingredients are mixed by hand or in a mixer until smooth and creamy. The mixture is covered and left to rest for about 15 minutes. Spoonfuls of the mixture are then dropped into hot lard. During cooking, the castagnole must grow in size. Lastly, they are drained on absorbent paper and sprinkled with alchermes liqueur, honey or sugar to taste.  The castagnole can be enjoyed with Vin Santo dessert wine. Closely related to castagnole are “scroccafusi”. These are walnut-shaped and are either fried, drained and covered with sugar or brushed with melted lard and cooked in a wood-burning oven for 10 minutes.


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