Ladyfingers, taralle
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:
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
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