Facciuni di San Chiara (Cake of San Chiara)
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: Noto and Avola.
Brief description of the product: Angel face shaped almond cake, filled with citron and orange jam and covered with dark chocolate.
Description of the processing, conservation and maturing methods: Ingredients: royal pasta, sponge cake, cedar and orange marmalade, chocolate, diavolina. Prepare the almond paste that is used to line the bottom and edges of a mold of about 30 cm. in diameter; stuff with cedar marmalade and cover with sponge cake and then fill with orange marmalade. Turn everything upside down on a 35 cm mold. in diameter and coat the cake with the chocolate glaze; as soon as it cools, decorate by dusting a little devil and superimposing a metallic paper cutout reproducing the face of an angel, with silver wings behind the head.
Specific materials and equipment used for preparation and conditioning: No specific equipment is required.
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 name of San Chiara derives from the monastery of the same name where this cake originated thanks to the nuns of that order. Source Bibl. Flavors of Sicily Ed. Cavollotto.
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Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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