Monreale biscuit (Vìscottu ri Murriali)
Product included in the national list of traditional agri-food products (PAT)
PAT type : Fresh pasta and bakery, biscuit, pastry and confectionery products
Production Area : The entire municipal territory of Monreale.
Technical data sheet of the traditional agri-food product (PAT)
Production area: The entire municipal territory of Monreale.
Brief product description: Upside-down S-shaped cookie with transverse icing streaks. Made exclusively with 00 soft wheat flour, water, ammonia, vanilla, lard, icing sugar, and egg white.
Description of the processing and maturing methods: The ingredients are mixed and kneaded for about 40 minutes. The dough is divided into small cylinders, which are then placed on baking sheets and shaped into the characteristic inverted S-shape. Baking takes place at 180°C (350°F) for 20 minutes. The glaze, made of powdered sugar, water, and a few drops of lemon juice, is applied to the freshly baked biscuits.
Specific materials and equipment used for preparation and conditioning: The equipment is specific to pastry making: mechanical mixer and electric oven.
Description of processing, storage and maturing rooms: Pastry shop or bakery.
Evidence that the methods have been practiced consistently and according to traditional rules for a period of at least 25 years: The Monreale biscuit was created in the 16th century by the Benedictine nuns of the Monastery of San Castrenze in Monreale. The recipe has been passed down unchanged to the present day. The Monreale biscuit is also recognized beyond the region. Giuseppe Tomasi di Lampedusa, in The Leopard, describes breakfasts featuring the Monreale biscuit and coffee.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Informational contributions : Web, Sicily Region
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