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Typical Easter product.


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: Municipality of Villarosa.

Brief description of the product: Desserts made with flour, sugar, yeast, a pinch of salt, water to taste and sesame seeds, filled with hard-boiled eggs.

Description of the processing and maturing methods: Mix all the ingredients together; let the dough rest until completely leavened. Roll out the dough with a rolling pin, then obtain various shapes (basket, candlestick, doves, etc.) and insert, held by strips of dough, one or more eggs. Brush with whipped egg white and sprinkle with sesame seeds. Bake for 30/40 minutes.

Specific materials and equipment used for preparation and conditioning: pastry board, rolling pin, pastry wheel, flat brush, baking tray.

Description of the processing, storage and maturing rooms: Bakery rooms whose walls are tiled; the oven is wood or electric.

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: From the collection "Popular recipes" of the culture and tradition of Villarosa LSU ex art. 23 Law 67/88.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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