Monreale biscuit (Vìscottu ri Murriali)
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery
Production area: All the Municipal Territory of Monreale.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: All the Municipal Territory of Monreale.
Brief description of the product: Inverted S-shaped cookie with transverse streaks of icing. Produced exclusively with 00 soft wheat flour, water, ammonia, vanilla, lard, impalpable sugar and egg white.
Description of the processing and maturing methods: The ingredients are mixed and kneaded for about 40 '. The dough is divided into small cylinders which, placed on the baking trays, are shaped in the characteristic inverted shape. It is cooked in the oven at 180 degrees for 20 minutes. The icing, made up of impalpable sugar, water and a few drops of lemon, is applied to the freshly baked biscuit.
Specific materials and equipment used for preparation and conditioning: The equipment is specific to the pastry shop: mechanical mixer and electric oven.
Description of the processing, storage and maturing rooms: Pastry workshop or bakery workshop.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: The Monreale Biscuit was born in the XNUMXth century by the Benedictine Nuns of the Monastery of San Castrenze in Monreale. The recipe has been handed down unchanged to the present day. The Monreale biscuit is also recognized outside the region. Giuseppe Tomasi di Lampedusa in the Gattopardo describes the breakfast based on Monreale biscuit and coffee.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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