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....
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...
Pinolate PDF Print E-mail

Pinolate are round pastries made with almonds and pine nuts. They are a Christmas speciality, a season in which food gets richer and people pay less attention to cost, to keep family tradition linked to important celebrations alive. Winter is the season in which it is easy, as well as pleasant, to eat dried fruit. The basic ingredients of many wintertime recipes, linked to religious celebrations, include almonds, walnuts, hazelnuts and pine nuts. Pinolate are round pastries, each about 4-5 cm in diametre, in which equal quantities of chopped almonds and sugar are mixed together with egg-whites, previously beaten until stiff. A pleasant bitter taste comes from the addition of bitter almonds. The name “pinolate” comes from the pine nuts that, whole and ground, are spread over the surface of each pastry and can be savoured before biting into the main body of the cake.

Ingredients: Potato starch, chopped almonds, sugar, egg whites, pine nuts.

Method of preparation: the ingredients (except for the pine nuts) are mixed together by hand in a bowl, until a smooth, soft mixture is obtained. Small, slightly flattened balls are then formed and are put on a baking tray and covered with pine nuts. The pinolate can be cooked in the oven at a medium temperature or they can be left for a day in the laboratory where the oven is located, at a temperature of about 30°C, to stop them from hardening too much.

This is a fresh product and should be kept in a cool, dry place and consumed within a few days.


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