Allegrinitaly - Biscotto Di Ceglie

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Ceglie's biscuit, called piscquett'l in the local dialect, is an almond paste cake in the shape of an irregular cube and filled with cherry jam. In the houses of Ceglie Messapica (Br) it is never missing, especially during the festivities, and once it was unfailingly present in wedding favours.

The territory

The Allegrinitaly bakery is located in Ceglie Messapica, in the province of Brindisi, where the hilly agricultural landscape is characterized by mixed crops of olive trees, lemons, vineyards, fig and almond trees. Ingredients - with the exception of sugar - that come from this territory are used for the preparation of the biscuits.

The raw materials

The main ingredient is almonds, of local varieties. The territory of Ceglie Messapica is very rich in biodiversity, especially when it comes to almonds. The agronomists have counted about twenty or so varieties of native almonds. But the most used one is the "RIVIEZZ" variety. They also use lemon peel, local mascialora cherry jam, eggs from small farms on the ground, honey from millefiori and sugar.

All rigorously coming from the countryside of Ceglie Messapica (apart from sugar).

The processing

The almonds, approximately half toasted in the oven, are mechanically ground and mixed with the kneading machine for a few minutes together with honey, sugar, lemon peel and eggs. The dough obtained is rolled out by hand on a shelf moistened with Rosolio: a liqueur produced on the farm and obtained from lemon. The dough is then rolled up so as to incorporate the cherry jam previously spread on the dough. The strands are cut into small pieces and cooked in a wood-fired oven.


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