Street View (if present)
Technical Information



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

Type PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery

Production area: municipal area of ​​Poggioreale

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

 Area of ​​production: All the municipal area of ​​Poggioreale.

Brief description of the product: Dark brown cake in the shape of a rhombus.

Description of the processing and maturing methods: Flour, heated cooked must (commonly called cooked wine), cinnamon. Compose the mixture with the cooked wine and cut into small diamond-shaped pieces.

Specific materials and equipment used for preparation and conditioning: Wooden top (scanaturi) for the dough, rolling pin (lasagnaturi), knife, baking pans and preferably wood-fired oven.

Description of the processing, storage and maturing rooms: Rooms usually intended for family cooking, long-term storage.

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: Since Poggioreale is a town with an ancient winemaking tradition, this typical dessert was born around 1700.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

Note: The population of the cards of the Heritage database proceeds in incremental phases: cataloging, georeferencing, insertion of information and images. The cultural property in question has been cataloged, and the first information has been entered. In order to enrich the information content, further contributions are welcome, if you wish you can contribute through our area "Your Contributions"

Disclaimer note

Click to see on Google Maps
Rate it (1 to 5)
Send a notice to the publisher
[contact-form-7 id="18385"]