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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: Castelbuono (PA)

From the network:

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: Typical dessert of Castelbuono (PA). In many places on the island with the same name, desserts with different recipes are indicated.

Brief description of the product: It is a spoon dessert, obtained from the stratification of a thin sheet of fried dough, and a very delicate cream of milk scented with cinnamon and lemon,

Description of the processing, conservation and maturing methods: Ingredients: Flour, eggs, lard, milk cream for the filling.

Preparation: mix the flour with the whole eggs and the lard; roll out a thin sheet and make rectangles of about 10 cm. sideways. With the knife make 4 incisions parallel to each rectangle, along the long side, in order to obtain a grid of 5 strips (the incisions must not reach the end).

These rectangles are dipped in boiling oil taking care that some strips protrude upwards, and others downwards. When cooked, gilded and hardened, they appear under a curious turban shape.

They should be seasoned with milk cream and flattened with grated chocolate.

Specific materials and equipment used for preparation and conditioning: No specific equipment.

Description of the processing, storage and maturing rooms: Gastronomy workshops and domestic 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:

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