Giuggiolena or Cubbiata, Sesame seed nougat (RG)
Technical Information

Giuggiolena or Cubbiata, Sesame seed nougat

jujube-or-cubbiata-nougat-of-sesame-seeds

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: All of Sicily.

Brief description of the product: Dark nougat prepared with honey, sugar and sesame seeds. Description of the processing and maturing methods: In a copper pot put together 1 Kg. Of honey, 500 gr. of sesame seeds, 250 gr. of sugar, 500 gr. of raw almonds with the skin.

It is cooked over low heat, stirring with a wooden spoon until the dough becomes hard enough to not be stirred anymore; remove from heat and pour on the greased marble and roll out with a rolling pin until it reaches a thickness of at least 2 cm; barely warm, cut into rhomboidal pieces.

 

Specific materials and equipment used for preparation and conditioning: No specific tools.

Description of the processing, storage and maturing rooms: Pastry workshops and / or domestic premises.

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: Giuggiolona is a dialectal name of Indian origin "gingilli e gingil". Also in Arabic it is indicated with "giolgiolan". Cubbaita derives from the Arabic "qubbayta". In fact, it was the Arabs who introduced the dessert to Sicily together with its preparation.

Source Bibl. Flavors of Sicily, ed. U-bolt.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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