“Papareddi”, Paparelle
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: All of Sicily.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: All of Sicily.
Brief description of the product: Stuffed pancakes.
Description of the processing, conservation and maturing methods: Ingredients: fine flour, sugar, eggs, cinnamon, cloves, jam or ricotta cream, almonds, hazelnuts, honey, orange peel.
Preparation: boil the quantity of two cups of water with cloves and cinnamon, pass it through a fine sieve and put it back on the heat. Add the sugar and mix until the syrup boils again. Remove from the heat and add the flour and the blended eggs, stirring quickly, trying not to form lumps. You will have to obtain a soft dough similar to batter. With a teaspoon, take some of the mixture and throw it in a pan with hot oil. Drain the "papareddi" as they become golden and place them on a sheet of paper straw to eliminate the excess grease. The "papareddi" can be stuffed, using a syringe for sweets, with ricotta cream or jam to taste.
You can also prepare chopped almonds and hazelnuts (shelled and toasted) mixed with a little grated orange peel and roll the sweets after passing them in hot honey.
Specific materials and equipment used for preparation and conditioning: No specific equipment.
Description of the processing, storage and maturing rooms: No specific equipment. 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: Ref. Bibl. Eleonora Consoli and Francesco Contraffatto “Sicily, the kitchen of the sun”. Ed. Tringale.
"At that time, for the Easter celebrations there was an abundance of so-called paparelle (papareddi) and little lambs made of royal pasta, whose custom seems to date back to the Hebrew symbol of the tribe of Moses, and eggs, baked and colored painted eggs, and chocolate eggs" ( Francesco Granata, Catanese Traditions).
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"
