Sweets of the Local Tradition

The sweets local tradition can be discovered only if you visit the bakeries: as a matter of fact, each town has its characteristic sweet or a variety of it enriched with special and sometimes secret ingredients. For instance, Pennabilli has always been characterized by the traditional Easter pagnotta with raisins: it is eaten during the Easter period and, on Easter morning, with the blessed hard-boiled egg and salami. In Foglia Valley, the Easter pagnotta is salted and the ingredients include grated pecorino cheese. Bustrengo is another characteristic sweet made with milk and flour: its recipe varies not only from town to town, but also from family to family.

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