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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 the municipal area of ​​Poggioreale.

Brief description of the product: Rustic cake in the shape of a rose in sheets.

Description of the processing and maturing methods: Flour, yeast, salt, lard, pepper, onion, pancakes or sausage and pecorino cheese. Arrange the leavened dough into a thin sheet, spread the lard and distribute all the ingredients on the sheet, roll it up, cut it into small pieces and arrange two or three pieces one on top of the other forming a rose, bake and use within 24 hours.

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 used for family cooking, storage no more than two days.

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: More than one hundred years of tradition typical of the Poggiorealesi.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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