Pignolata of Messina
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: Messina
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Messina and surrounding areas.
Brief description of the product: It differs from the pignoccata for two substantial reasons. First because the cubes are not fried, but placed in a greased pan, baked and removed as soon as they are lightly browned. Second because they will be dipped, one by one, in a sugar and lemon glaze (and not caramel) and then arranged in a pine cone.
Description of the processing, storage and maturing methods: Ingredients:
- for pasta: flour, egg yolks and pure alcohol, lard for frying;
- for the chocolate glaze: sugar, cocoa and gianduia;
- for the white icing: sugar, egg whites,
Preparation: vigorously beat the alcohol with the egg yolks in a large bowl and add the flour. Knead the dough until it comes off the sides of the bowl. With a spoon pour the mixture into the pan with the hot lard. As the "pignolata" rises to the surface, drain it and place it on straw paper. Prepare the two glazes separately, the white and the dark one. Mix half of the mixture with the white one and the remaining half with the dark one. Arrange the two halves in a single tray and allow to air dry for a few hours.
Specific materials and equipment used for preparation and conditioning: No specific equipment.
Description of the processing, storage and maturing rooms: Pastry workshops and home environments.
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. "Catania day and night" author Raffaele Poidomani.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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