Piparelle
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: Eastern Sicily.
Brief description of the product: Almond-based biscuits.
Description of the processing and maturing methods: Ingredients: fine flour, honey, sugar, lard, baking soda, shelled almonds, cloves and ground cinnamon.
Preparation: toast the almonds, after having peeled and blanched them; finely chop them with the cloves and mix everything with a little water until you get a soft and smooth paste. Make rolls 20 cm long. and with a diameter of 2 cm. Place them in a greased pan arranged at a distance from each other and place them in a very hot oven until they are just golden. While still hot, cut them into slices and place them back in the warm oven for a few minutes.
Specific materials and equipment used for preparation and conditioning: No specific equipment.
Description of the processing, storage and maturing rooms: Domestic rooms.
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 .: "And it is not known if the greatest attraction were the fathers or their specialty: totò, piparelli, 'nzuddi, all stuff manipulated with the most unexpected leftovers and crumbs and biscuits" taken from "I pecchi" by Francesco Grenade.
Eleonora Consoli and Francesco Contraffatto “Sicily, the kitchen of the sun”. Ed. Tringale.
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"
