Pizzarruna
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: Municipalities of San Giovanni Gemini and Cammarata.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipalities of San Giovanni Gemini and Cammarata.
Brief description of the product: Stuffed cylindrical cakes with a filling.
Description of the processing and maturing methods: They are prepared on a pastry board where the flour, melted lard, eggs, sugar, ammonia, milk, yeast, vanilla are mixed and mixed until a soft dough is obtained, then they are left to rest for a few minutes. They are then rolled out with a rolling pin and cut into rectangles, then the filling is put on and the rectangles rolled up. Then they are baked at a temperature of 150 ° C, once cooked they are sprinkled with glaze.
Specific materials and equipment used for preparation and conditioning: The preparation is entirely manual with the following ingredients:
For pasta: 1 kg of flour, gr. 200 of lard, gr. 300 of sugar, 3 eggs, gr. 15 of ammonia, 2 bags of vanilla, a bag of baking powder, ¼ of milk.
For the stuffing: NS. 500 of ground dried figs, sugar to taste, almonds, cinnamon and some ground walnuts.
For the glaze: two egg whites, gr. 200 of powdered sugar and a few drops of lemon.
Description of the processing, storage and maturing rooms: None.
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: On the occasion of the Christmas holidays, they have always been offered during the exchanges of greetings.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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