Ladyfingers, taralle
Description

Ladyfingers, taralle

savoyard-taralle

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: Municipality of Gratteri.

Brief description of the product: It has an oval shape, golden yellow color.

Description of the processing and maturing methods: The eggs are whipped until a creamy dough is obtained, then the flour and a pinch of baking soda are added until a homogeneous mixture is obtained. The dough is placed in small oval-shaped doses on an oiled baking pan, then baked at a temperature of 200 degrees until the "taralla" takes on its characteristic golden color.

Specific materials and equipment used for preparation and conditioning: 00 flour, eggs, sugar, bicarbonate.

Description of the processing, storage and maturing rooms:  Bakery. The product comes

 

eaten fresh within a few days of production.

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: It is produced by local bakeries with a recipe handed down from father to son since the early 900s.

Source Pat Cards: Sicily Region 

Discover other aspects of the Sicilian Enogastronomic Heritage Database 

You may be interested in a broader view: Recipes and Flavors of the Mediterranean 

If, on the other hand, you want to know all the databases of the Sicilian Cultural Heritage: Data Maps Heritage

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