Cassatella of Agira "Cassatedda"
Description

Cassatella of Agira "Cassatedda"

cassatella-di-agira-cassatedda

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: Agira.

Technical data sheet of the traditional agri-food product (PAT)

Territory interested in production: Agira.

Brief description of the product: Baked confectionery product consisting of shortcrust pastry (flour, lard, sugar, and eggs) and a soft mixture of toasted almonds, water, sugar, cocoa, toasted chickpea flour, cinnamon and grated lemon peel.

Description of the processing, conservation and maturing methods: Ingredients: after having finely chopped the almonds, mix the sugar and cocoa: mix with water and cook the mixture over low heat. At the first boil, slowly add the chickpea flour, cinnamon and grated lemon peel.

Cook until a homogeneous, compact spoonful mixture is obtained. After having allowed the dough to cool, proceed to distribute it on the circles of shortcrust pastry which are folded to obtain the characteristic half-moon shape laced with thirteen points. They are cooked in a wood oven at a temperature of 180 ° C - 200 ° C.

Specific materials and equipment used for preparation and conditioning:

Description of the processing, storage and maturing rooms: Pastry laboratories equipped according to the sanitary regulations in force.

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:

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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