{"id":3574,"date":"2021-07-30T14:54:14","date_gmt":"2021-07-30T12:54:14","guid":{"rendered":"https:\/\/www.abruzzoinformation.com\/discovering-the-typical-abruzzo-sweets\/"},"modified":"2021-07-30T14:54:56","modified_gmt":"2021-07-30T12:54:56","slug":"discovering-the-typical-abruzzo-sweets","status":"publish","type":"post","link":"https:\/\/www.abruzzoinformation.com\/en\/discovering-the-typical-abruzzo-sweets\/","title":{"rendered":"Discovering the typical Abruzzo sweets"},"content":{"rendered":"

Gluttony of tradition<\/strong> that come back to the table in holidays<\/strong> or prepared to complement the menu on any other occasion: i Abruzzo sweets<\/strong> have distant origins in time and their recipes have been handed down from generation to generation<\/strong> .<\/p>\n

The careful selection of genuine and quality ingredients<\/strong> it is the guarantee that allows you to taste unique goodness, in which they hide and then reveal themselves irresistible flavors for the palate<\/strong> . Let’s see what some are typical sweets of the land of Abruzzo<\/strong> and we discover something about their history and origin.<\/p>\n

Caggionetti<\/h2>\n

The caggionetti<\/strong> they are brought to the table in December. In fact, they are part of the sweet menu of the Christmas period<\/strong> and can be enjoyed accompanied by a glass of ratafia<\/strong> you hate gentian liqueur<\/strong> . They are originating in the province of Teramo<\/strong> , but they are, of course, cooked and enjoyed throughout the<\/strong> region<\/strong> and for this they prepare themselves differently.<\/p>\n

\"Caggionetti\"<\/a><\/p>\n

They cause them<\/strong> or adjunct<\/strong> or pegs<\/strong> they are ravioli with a thin sheet with different delicacies inside them depending on the location. In fact, they can be enjoyed with the filling of scrucchiata<\/strong> (i.e. the grape jam of<\/strong> Montepulciano<\/strong> ), of chickpeas, chestnuts<\/strong> to which they are added ground almonds, rum, chocolate, the<\/strong> honey<\/strong> : in any case, the final result is always a real joy for the palate.<\/p>\n

If you refer to the oldest peasant tradition<\/strong> , it should be emphasized that the filling was limited to the products available in the area and, therefore, i caggionetti<\/strong> they could have a filling of chickpeas<\/strong> if prepared in the countryside and in areas chestnuts<\/strong> in mountain areas. At the time, moreover, of course, the rum<\/strong> , in its place was the cooked must<\/strong> which was an easily available ingredient and which, paradoxically, is currently rarely used, precisely because it is not available.<\/p>\n

Little birds of Sant’Antonio<\/h2>\n

The little birds of Sant’Antonio<\/strong> are typical sweets of Teramo<\/strong> and, as the name implies, they are prepared and enjoyed for the feast of Sant’Antonio Abate<\/strong> , the protector of animals, who falls on January 17<\/strong> . In the past, on the occasion of the feast, some people they dressed as Saint Anthony and the devil<\/strong> and wandered through the streets of the town singing and brought with them wicker baskets in which they collected gifts and these homemade treats<\/strong> that were offered.<\/p>\n

\"Little<\/a><\/p>\n

Li cillitte de Sand’Andonie<\/strong> they are very tasty, starting with their shape which recalls that of the birds. Based on shortcrust pastry<\/strong> , inside them they hide one exquisite filling<\/strong> who sees a mix of grape and apple jam<\/strong> to which they are added almonds<\/strong> toasted and chopped e chocolate<\/strong> dark<\/strong> chopped, everything is then flavored with rum<\/strong> , cinnamon<\/strong> powder and the zest<\/strong> grated orange<\/strong> . The skill and fun of those who today continue to prepare them at home is right in making its shape<\/strong> .<\/p>\n

Abruzzo Stones<\/h2>\n

The Abruzzo Stones<\/strong> – also called landed almonds<\/strong> – they come from the territory of Sant’Egidio alla<\/strong> Vibrata<\/strong> . The trademark of their recipe was registered in 1975 since Cicconi Confectionery<\/strong> , in which they were prepared, initially, only for use almonds<\/strong> that had broken apart<\/strong> .<\/p>\n

\"Abruzzo<\/a><\/p>\n

According to a legend, however, their origin refers to a hamlet of Sant’Egidio, Villa<\/strong> Marchesa<\/strong> , where is it, on Christmas day of 1900<\/strong> , a poor family was hosted for lunch at another family’s home. It is said that the guests, to return the courtesy, brought a bag of sugar-coated almonds<\/strong> .<\/p>\n

The Abruzzo Stones<\/strong> , as their name suggests, they are hard, crunchy and delicious<\/strong> and prepare with toasted almonds<\/strong> which are covered with a mixture of sugar and cocoa<\/strong> . Once cooled, they are ready to taste and have the advantage of keep for a long time<\/strong> if placed in an airtight container.<\/p>\n

Pizza dolce abruzzese<\/h2>\n

There pizza dogge<\/strong> is the inevitable sweet of holiday occasions<\/strong> : from birthdays to holidays, Easter, Christmas, August 15th. Can be considered the queen of cakes<\/strong> and not by chance.<\/p>\n

For his wealth<\/strong> from the point of view of flavor<\/strong> , it was, in fact, originally confidential at the lunch of<\/strong> weddings<\/strong> and to answer the number of guests it was always a large cake,<\/strong> calculating that it could have a diameter up to 50 centimeters<\/strong> and it could be high too 20 centimeters<\/strong> .<\/p>\n

\"Pizza<\/a><\/p>\n

Once ready, the pizza dogge<\/strong> it was taken to the bride’s house the day before the ceremony to be consumed at the end of the wedding lunch<\/strong> . In the past it was preparing not using yeast<\/strong> and the dough that gave life to the sponge cake it was cooked on the grill<\/strong> , as told by the grandmothers handing down their original recipes<\/strong> which still today are reproduced at home and in some cases give life to the cakes proposed in local pastry shops.<\/p>\n

There pizza dogge<\/strong> is a sponge cake divided into a series of wet layers with liquor<\/strong> and stuffed with there<\/strong> cooked must jam<\/strong> , custard, chocolate cream, almond paste<\/strong> . In the past, the cake was covered with one white icing<\/strong> prepared with butter, powdered sugar, egg whites,<\/strong> while today it is often covered with whipped Cream<\/strong> or with one white cream<\/strong> .<\/p>\n

In each family of the various regional localities there<\/strong> pizza dogge has been customized<\/strong> , but it always remains the proposal of excellence for every moment of celebration<\/strong> .<\/p>\n

Pizzelle or ferratelle from Abruzzo<\/h2>\n

The pizzelle<\/strong> or ferratelle<\/strong> they are traditional sweets of Christmas holidays<\/strong> . They usually are rectangular<\/strong> , but they can also be rounded<\/strong> or have a shape fan-shaped<\/strong> .<\/p>\n

Depending on the area in which they are prepared, they also have other names, deleted<\/strong> , neole<\/strong> , catarrette<\/strong> , in addition to having a different consistency: they can be, in fact, hard or soft<\/strong> , in the latter case they are rolled up.<\/p>\n

\"Ferratelle\"<\/a><\/p>\n

They are gods pods<\/strong> with a typical roundup form<\/strong> and based on cookie dough<\/strong> . They can be enjoyed<\/strong> alone<\/strong> accompanied with a coffee, but they definitely become more delicious with their filling<\/strong> which can vary according to taste: from the traditional one of grape jam<\/strong> to the most diverse jams<\/strong> of fruit<\/strong> , at the chocolate cream<\/strong> or hazelnut<\/strong> , at the white cream<\/strong> or they are also delicious accompanied with fresh fruit<\/strong> .<\/p>\n

They buy the roundup form<\/strong> after being cooked lu ferre<\/strong> : a special traditional instrument and so valuable from<\/strong> be part of the brides’ trousseau<\/strong> and which, of course, has modernized.<\/p>\n

Today, in fact, it is available in many forms<\/strong> suitable for any occasion and is electric, but looking in the local markets<\/strong> or in small shops in the villages<\/strong> , you can still find them ancient versions<\/strong> which, on the other hand, are used on the gas stove. The cooking time of the pizzelle<\/strong> in the iron it is only a few minutes long and, according to tradition, it was the one used to say a prayer<\/strong> .<\/p>\n

Parrozzo<\/h2>\n

The parrozzo<\/strong> is a dessert originating from Pescara<\/strong> originally dedicated to the Christmas table and has the recognition of Traditional Agri-food Product<\/strong> .<\/p>\n

He came celebrated by D’Annunzio<\/strong> in its Song of the Parrozzo<\/strong> in which he defined it the sweetest of<\/strong> anything sweet<\/strong> and which was written for Luigi D’Amico<\/strong> , the pastry chef who had created it and who had given it to him. In creating it, D’Amico took inspiration from crude bread<\/strong> , that is a bread of the peasant table prepared with flour of<\/strong> corn<\/strong> and that he had, in fact, the hemispherical shape<\/strong> which has become typical of dessert.<\/p>\n

\"Parrozzo\"<\/a><\/p>\n

The parrozzo<\/strong> it’s a sweet scenographic<\/strong> , as well as telling about oneself with different people contrasts<\/strong> , in color and flavor, it is, in fact, also good looking<\/strong> : looks like one dome covered with dark chocolate<\/strong> and the latter, in D’Amico’s idea, was going to re-propose the typical one home made bread coloring<\/strong> and cooked in wood.<\/p>\n

The interior of the parrozzo<\/strong> is characterized by a yellow color<\/strong> , which, in fact, brings back to the color of the corn flour<\/strong> and that D’Amico proposed again using the eggs<\/strong> , while the typical consistency<\/strong> homemade bread was made thanks to another ingredient: almond flour<\/strong> .<\/p>\n

The parrozzo<\/strong> it is cooked in one special mold<\/strong> and it’s a sweet very fragrant<\/strong> which on the palate reveals all its exquisite goodness.<\/p>\n

Mostaccioli<\/h2>\n

Tradition has it that the mostaccioli<\/strong> in Abruzzo they are prepared to cheer the festive table<\/strong> Christmas<\/strong> , but they can be tasted and are available in pastry shops throughout the year.<\/p>\n

They are delicious biscuits, of rhomboid shape<\/strong> , covered with chocolate<\/strong> and which reveal an interior particularly greedy and soft<\/strong> .<\/p>\n

\"Mostaccioli\"<\/a><\/p>\n

They are, in fact, typical of many Italian regions with the necessary differentiations and their origin seems to refer at the Roman era<\/strong> , more precisely to desserts based on mustum<\/strong> , that is of must, to pass, then, to the mostazoles<\/strong> from medieval times.<\/p>\n

Those from Abruzzo<\/strong> stand out from mostaccioli<\/strong> of the other regions precisely because they seem to be i closer to the original ancient sweets<\/strong> . Of these, ie gods mustaceans<\/strong> , speak out Catone<\/strong> in De Agriculture describing it recipe<\/strong> , which he saw, in fact, among the ingredients honey and must<\/strong> which are still used today in the kitchens of the region<\/strong> when creating these delicious delicacies.<\/p>\n

Bocconotti Abruzzesi<\/h2>\n

The Bocconotti<\/strong> they are shortcrust pastry with a delicious filling<\/strong> , whose recipe is handed down from family to family. They are thought to date back to Eighteenth century<\/strong> , due to the fact that they were used for their filling coffee<\/strong> and chocolate<\/strong> , ingredients that at that time began to be imported and used in Abruzzo.<\/p>\n

Their dimension<\/strong> original it was smaller<\/strong> than the current one and for this reason they could be eaten in one bite<\/strong> : characteristic from which their name seems to derive.<\/p>\n

\"Bocconotti<\/a><\/p>\n

As for their origin, in fact, even if there are no accredited historical sources, it is said that they were called this way by the peasant woman of Castel Frentano<\/strong> who invented them one day to prepare a new dessert<\/strong> for his master. It is said that, using the shortcrust pastry<\/strong> , created a cake in the shape of cup<\/strong> filling it inside with coffee and chocolate<\/strong> which made less liquid by adding the egg. After covering the cup with a lid, also made of shortcrust pastry, he let the master taste the dessert who devoured it, in fact, in one bite<\/strong> .<\/p>\n

What is known, however, with certainty, is that in 1930 i buccunotte<\/strong> entered the Dictionary of Abruzzo<\/strong> written by Domenico Bielli<\/strong> .<\/p>\n

In the past they were cooked at home<\/strong> , on the hearth, using special copper molds<\/strong> . There are, of course, different variations<\/strong> and several jealously guarded recipes<\/strong> . The classic one, however, sees preparing the filling with the scrucchiata<\/strong> : the precious Montepulciano grape jam<\/strong> , to which are added, then, chopped almonds, chocolate, cinnamon and lemon zest to flavor everything.<\/strong><\/p>\n

Easter Pizza<\/h2>\n

There Easter Pizza<\/strong> it’s a sweet originally from Teramo<\/strong> and is characterized by a peculiar aromaticity<\/strong> due to the use of aniseed<\/strong> .<\/p>\n

It was dedicated to the time of sdijune<\/strong> , that is to the early Easter morning breakfast<\/strong> that, in the past, broke, in fact, the two days dedicated to fasting<\/strong> , on Friday and Holy Saturday. It was prepared during Holy Week<\/strong> and taken to church on Holy Saturday to be blessed<\/strong> while awake.<\/p>\n

\"Easter<\/a><\/p>\n

It is still enjoyed today on Easter Day<\/strong> together with hard-boiled eggs<\/strong> , cured meat<\/strong> of various types, including the mortadella from Campotosto<\/strong> , the liver sausages<\/strong> , the salami from L’Aquila<\/strong> , i cheeses<\/strong> , the Red wine<\/strong> , thus creating a real complete meal that accompanies the celebrations with taste.<\/p>\n

There homemade Easter pizza preparation<\/strong> it is quite simple, but particular attention must be paid to leavening<\/strong> which involves at least two steps. In its traditional version<\/strong> contains aniseed<\/strong> , but to these, generally, they are added candied fruit, raisins, chocolate,<\/strong> thus making it even more greedy.<\/p>\n

It is cooked in tall molds<\/strong> which give it an appearance similar to that of panettone and in some areas of the region it comes covered with a sugar glaze<\/strong> enriched by<\/strong> sprinkles<\/strong> colored<\/strong> .<\/p>\n

Abruzzo sfogliatelle<\/h2>\n

The Abruzzo sfogliatelle<\/strong> are a typical Christmas cake made from shortcrust pastry<\/strong> . They have the typical form<\/strong> fan-shaped<\/strong> of the sfogliatelle prepared in other regions, but they stand out from the others for pasta processing<\/strong> , which must be very accurate and and, above all, done by expert hands, in order to make the layers even thinner<\/strong> and to make a sfogliatella particularly soft<\/strong> .<\/p>\n

The origins of the Abruzzo sfogliatelle<\/strong> date back to the late nineteenth-early twentieth century. They were created a Lama<\/strong> of the Peligni<\/strong> , in the province of Chieti, from Donna Anna di Guglielmo<\/strong> , wife of Baron Giampietro Tabassi.<\/p>\n

\"Abruzzo<\/a><\/p>\n

Donna Anna<\/strong> , who was very skilled in the kitchen, having received from the mother-in-law the recipe of the sfogliatelle<\/strong> Neapolitan<\/strong> , he realized his interpretation<\/strong> modifying the ingredients on the<\/strong> base<\/strong> of the local ones<\/strong> and more readily available<\/strong> .<\/p>\n

He used, for example, the lard<\/strong> and this enabled her to accomplish that special softness<\/strong> which characterizes the Abruzzo sfogliatelle. For the filling he used the scrucchiata<\/strong> , the delicious Montepulciano grape jam<\/strong> which is prepared according to a traditional procedure that sees the grapes chosen one by one, as well as with black cherry jam<\/strong> , walnuts, the<\/strong> cooked must<\/strong> .<\/p>\n

Until the 1960s the recipe remained secret<\/strong> in the kitchens of the building and the sfogliatelle<\/strong> they were the prerogative of the prestigious Tabassi guests. Later, the family cook Start<\/strong> to spread it<\/strong> and so the Abruzzo sfogliatelle<\/strong> they began to cheer other tables of the country and, later, of the region.<\/p>\n","protected":false},"excerpt":{"rendered":"

Gluttony of tradition that come back to the table in holidays or prepared to complement the menu on any other occasion: i Abruzzo sweets have … <\/p>\n","protected":false},"author":2,"featured_media":3384,"comment_status":"closed","ping_status":"open","sticky":false,"template":"single-fullwidth.php","format":"standard","meta":{"footnotes":""},"categories":[37,26,1,27,16],"tags":[],"class_list":["post-3574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-abruzzo-en","category-abruzzo-cuisine","category-blog","category-food-and-wine","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts\/3574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/comments?post=3574"}],"version-history":[{"count":1,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts\/3574\/revisions"}],"predecessor-version":[{"id":3575,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/posts\/3574\/revisions\/3575"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/media\/3384"}],"wp:attachment":[{"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/media?parent=3574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/categories?post=3574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.abruzzoinformation.com\/en\/wp-json\/wp\/v2\/tags?post=3574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}