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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
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipality of Realmonte (AG).
Brief description of the product: Sweet, made up of two layers of dough flattened and superimposed, stuffed with ricotta cream and sugar mixed with toasted and ground almonds and sprinkled with cinnamon.
Description of the processing and maturing methods: Place the durum wheat and soft wheat flour (preferably Mallorca) in a heap, add sugar, ammonia, eggs, lard and milk, mix and leave to rest as soon as it is ready.
In the meantime, prepare the filling with sheep ricotta, toasted almonds, sugar and cinnamon.
Roll out a layer of dough with which to cover the pan, fill the entire pan with stuffing and cover with another layer of flattened pasta.
Bake in the oven at 200 ° C and serve in squares of about 7 cm on each side.
Specific materials and equipment used for preparation and conditioning: No specific equipment.
Description of the processing, storage and maturing rooms: Suitable 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: Oral transmission of the gastronomic traditions of the territory and of the relative methods of preparation of the dish, for about four generations, witnessed by elderly Realmontese housewives.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Photo: Realmontenelmondo.it
Information contributions: Web, Region of Sicily
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