Abruzzo has 304 towns and every hamlet has its own tradition in dessert making. One thing that is in common among all these little towns is the abundance of almonds. This wonderful ingredient also works as a natural preservative. Dry pastry was very popular, back in the days, thanks to its natural long shelf life. Here are some of the typical Abruzzo dry pastry. In this 3 day class, there will be the opportunity of making a variety of desserts, from biscuits to cakes.
3 day class
Traditional almond pastry:
- Boconotti (almond and chocolate)
- Pasticciotti (almond and egg whites)
- Mostaccioli (almond and cooked grape must)
- Cantucci (biscotti)
- Taralli (stuffed grape reduced preserve)
- Dry biscotti
- Dry butter biscotti
Parrozzo (almond sponge cake)- Sugar glazed biscotti
- Amaretti (chewy and hard crust ones)
- Cicirchiata
