Bread of St. Joseph
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: Nissoria, Leonforte, Valguarnera.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Nissoria, Leonforte, Valguarnera.
Brief description of the product: Bread with curious shapes, difficult to make. Saints, puppets and animals, bunches of grapes are depicted.
Description of the processing and maturing methods: The flour is mixed with water, yeast and sugar and left to rise. When it is ready, the product is slaughtered (reshuffled after the first leavening) and the particular shapes are created.
Specific materials and equipment used for preparation and conditioning: Maida (working table), pastry board.
Description of the processing, storage and maturing rooms: Rooms usually used as a 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: "Sicilian Ethnographic Exhibition" by Giuseppe Pitrè printed in 1968.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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