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Product included in the national list of traditional agri-food products (PAT)

Typology PAT : Products of Gastronomy

Production area

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


Territory interested in the production: Enna.

Brief description of the product: Stuffed muffins with minced pork.

Description of the processing and maturing methods: For the pasta we use white flour, pancakes and two egg yolks. For the filling we use frittole or mashed sausage, pecorino primo sale, partly grated and partly diced. You need to make sheets of about 20cm. in diameter and fill them with the meat mixture. Bake the scones in a very hot oven, after having brushed the beaten egg white on top.  Specific materials and equipment used for preparation and conditioning: Common tools for making fresh pasta.

Description of the processing, storage and maturing rooms: Rooms usually used for the kitchen.

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 traditional cuisine of Ennese”, by I. Amaradio, T. D'Alba, G. Di Prima; Ed. Papiro, Enna, 1977.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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