"Bocconetto" or "Buccunettu"
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:
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Sant'Angelo di Brolo.
Brief description of the product: Baked cake, consisting of a puff pastry wrap filled with a green courgette-based compound and covered with a glaze.
Description of the processing, conservation and maturing methods: Ingredients: shelled almonds, 00 flour, sugar, eggs, cinnamon, cloves, lemon peel, lard, green courgettes.
Preparation: the long green pumpkin should be harvested at ¾ of ripeness. After having peeled it, the seeds are emptied, then cut into strips and preserved with salt and water in oak barrels or glass demijohns for two or more months. After this time the mixture thus amalgamated is placed for three days under running water to allow it to be desalted. Once the objective has been reached, the pumpkin starts cooking in a special container until it boils. When it is al dente, it will be cut into very small cubes which are then placed to dry while maintaining a moderate humidity. Thus begins the process known as the “incileppatura” which consists in mixing the sugar with the pumpkin at a rate of 4 kg per 10 kg of raw material, while it cooks over low heat. When the mixture acquires a shiny appearance, it is set aside waiting for it to cool.
The almond is prepared separately, previously blanched in boiling water, peeled and ground which is mixed with the sugar. The mixture thus obtained is poured onto the pumpkin, previously candied, to which cinnamon and finely ground carnation flowers are added. Separately, a thin sheet of dough is prepared consisting of flour, egg, lard and water from which discs with a diameter of about 10 cm will be obtained, in the center of which a spoonful of the dough will be placed, which will close radially on the mixture. The "bacconetti" thus obtained will be placed in the oven and once cooled, covered with icing or "Marmorata" obtained with icing sugar and egg whites.
Specific materials and equipment used for preparation and conditioning: Oak barrels or glass demijohns for storing pumpkin with salt.
Description of the processing, storage and maturing rooms: Pastry workshops and domestic environments.
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 product was probably introduced in S. Angelo during the Arab domination and handed down to the present day in the popular tradition of the Poor Clares.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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