Mastazzola
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: 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
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