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Almond Pastry, Rametti, Buccellati

Almond pastry is the common base for many of the traditional sweets of Nebrodi, characterized by a surprising variety. It is used, adding chocolate, fruit, or dried figs, also to fill the so-called "covered royal pastry", a sort of round big ravioli. Buccellati are filled with figs, walnuts, pine nuts, orange peel, and cinnammon.
The so-called rametti or ramette are white almond or hazelnut biscuits covered with colored grains. Giammelle or giammellotte are softer, made with eggs, while bread dough is used to prepare Easter cakes (called cuddura).

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