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...
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...
Pici PDF Print E-mail

Pici is very common in municipalities of Castiglione del Lago, Panicale and Città di Castello where it is known as umbricelli. Pici are thick spaghetti made by hand with flour and water. This is a “poor” pasta (made from soft wheat flour and water) but it requires a long preparation time and is made by hand. The ingredients are mixed by hand (or in a mixer). Once a smooth dough has been obtained, it is rolled out with a rolling pin on a wooden rolling board, to a thickness of about 5 to 8 cm. Strips of pasta are cut horizontally (about 10 cm wide). These, in turn, are cut into little strips (about 1 cm wide) and are rolled on a rolling board until thick spaghetti, about 25 to 30 cm long, are formed. In the area of Terni, these umbricelli, with some variations, are called “ciriole” and are also known as “strozzapreti” (“priest-chokers”) in the Spoleto area. Some people call them “stringozzi” or “strangozzi”. The origin of this name is linked to the particular shape of the pasta, which is similar to shoe laces. According to this hypothesis, during the reign of the Papal State in Umbria, the anti-clericals lurked in strategic places, awaiting the passage of priests. As the priests arrived, the revolutionary anticlericals would take off their shoe laces (this is where the names stringozzo, strongozzo and, later, strangozzo come from) and then assaulted and strangled the priests with the laces. This dish is generally served with tomato sauce, spiced with a little chilli and flavoured with parsley, although nowadays it is served with all kinds of sauces in Umbrian restaurants. For anyone wishing to try new flavours, umbricelli or strangozzi are also found commercially with different flavours: truffle, nettle, tomato, etc. This is a fresh product and should be kept on food trays for no more than 1 to 2 days at a temperature of about 4° C.


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