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...
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...
Fave dei morti PDF Print E-mail

These are small pastries made according to tradition on 2nd November, the day of remembrance of the dead. They are a mixture of sweet and bitter almonds, egg whites, sugar, and grated lemon rind. The almonds are blanched in boiling water, skinned, toasted and finely chopped.  The almonds and egg whites are mixed (by hand or in a mixer) with the sugar and grated lemon rind and are shaped into little balls which are squashed slightly to make oval shapes. These are then placed on a greased and floured baking tray and cooked at 180°C for about 10-15 minutes. This is a fresh product which should be kept at a temperature of about 6° to 8°C for not more that 2-3 days. The use and name of these traditional pastries come from a long historical and cultural correlation between broad beans and the dead. This bond has its roots in the classical world, particularly because of the colour of the flower, which is white with black spots.  In ancient times, it was thought that the souls of the deceased were held inside black broad beans. During funeral services, broad beans were scattered on the coffin and slaves threw them over their shoulders, lamenting the loss of their master. Broad beans were also offered to the Fates, to Pluto and to Proserpine. It appears that the Egyptians, as well as not eating them, did not even touch them and that priests, like those of Jupiter, didn’t dare to look at the plants, as they considered them so unclean. In his poem “Fasti”, Ovid describes how, during the “Lemuralia”, which are ancient Roman feasts in honour of the deceased, the “pater familias” (the head of a Roman family) walked around the house at night, offering black broad beans to the spirits of ancestors, while throwing them back over his shoulders.


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