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Rocciata umbra - Cose del Posto
Rocciata umbra - Cose del Posto
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Umbrian rock

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La Rocciata is a baked dessert typical of the regions of Umbria and Marche. With this name it is mainly recognized in the areas of Assisi, Spello, Spoleto and Foligno. It is a thin puff pastry of wheat, water and oil in which a dough is wrapped that has walnuts, sugar, olive oil and apples as main ingredients. To these main ingredients it is possible to add others such as: alchermes, cocoa, sultanas, dried figs, pine nuts and cinnamon. The roll is turned on itself and takes the classic spiral shape.e.

SIZE: 500 gr steak.

SPECIFIC NOTES: Sliced fresh confectionery product. Traditionally consumed on the holidays of the dead and on Christmas holidays.

PROVENANCE: Umbria.

INGREDIENTS: apples 35, wheat flour, sultanas grapes, cotton vegetable oil, fresh eggs, walnuts, dark chocolate cocoa 47 min sugar, cocoa paste, cocoa butter, emulsifier: soy lecithin, vanillin, sugar, dried figs, pine nuts , extra virgin olive oil, liquor mistrà water, alcohol, natural flavors, liqueur alchermes water, alcohol, sugar, aroma, dyes E122, E110, E151, almonds, anise seeds, cocoa powder, cinnamon powder, rice flour. It may contain traces of milk, other hazelnuts and sesame pistachios.cchi ) sesamo.

STORAGE METHOD: Keep in a cold and dry place.

AVERAGE DEADLINE: About 7 days.

RECOMMENDED COMBINATIONS: the Rocciata perfectly matches theRaisin or sweet Sagrantino. For lovers of spirits, the combination withGrappas, bitters and liqueurs.