Crispelle, the Crispeddis
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: Municipalities of the Iblea area
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipalities of the Iblea area.
Brief description of the product: Christmas sweets made with durum wheat semolina, yeast and fennel, seasoned with sugar and cinnamon or honey and cinnamon.
Description of the processing and maturing methods: Working the dough with a lot of water, so as to have a stringy consistency, left to rise for a few hours, it should be poured in the shape of a walnut in the boiling oil for frying.
Specific materials and equipment used for preparation and conditioning: Mixer, fryer, pan.
Description of the processing, storage and maturing rooms: Pastry laboratory equipped in accordance with the regulations in force on health and hygiene matters.
Elements that prove that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: It is handed down from grandparents.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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