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...
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...
Rocciata PDF Print E-mail

This is a sweet, puff pastry with a filling, rolled into the shape of a snake. It is prepared from autumn until January, particularly for the festivities of All Saints and remembrance of the Dead.  Although it is very similar to the strudel of the Trentino region, the Rocciata is typical in Foligno ad in other area like Assisi, Bastia Umbra, Spello, Bettona, Cannara and Bevagna. Its origin is probably linked to traditions inherited from the Nordic peoples who reached these areas after the fall of the Roman Empire. Rocciata consists of a thin layer of pastry made from flour, cocoa, sugar and oil, upon which a layer of thin slices of apple are placed, along with walnuts, hazelnuts, pine nuts, raisins and various other types of dried fruit, like prunes, figs, etc. The pastry, with its filling, is then rolled up and bent into a horseshoe shape (thereby taking on the appearance of a snake) and is put into the oven.

Ingredients for the pastry: Flour, salt, water, eggs.

For the filling: Apples, figs, jam, nuts, sultanas, pine nuts, almonds, cocoa (optional), cinnamon, lemon and vanilla.

Preparation method: the ingredients for the pastry are blended in a mixer or by hand. The dough is rolled out either by hand or by an automatic pastry roller. The ingredients for the filling are then placed on the pastry, which is rolled to make a spiral shape, like a large snake, and is cooked in the oven.

Storage: this is a fresh product that should be kept at a temperature of about 6° to 8° C for no more than 2 to 3 days.


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