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BY IT’S TUSCANY
The Biscotto salato di Roccalbegna, a small town in the Amiata, has ancient origins and is a true institution of the place. Since the middle ages its recipe has been handed down through the centuries from mother to daughter, as well as the ladle used for preparation of the biscuit, jealously kept in every home.
The cookie recipe is closely linked to raw materials typical of the area: a mixture of flour, extra virgin olive oil, salt and anise seeds soaked in white wine from the previous night. Made slightly rise, is broken into smaller chunks and hand woven to give the typical cookie shaped like an eight. After a light boil, culminating in the oven.
Since 1982 the Pro Loco of Roccalbegna organises in mid-August a Festival entirely dedicated to try. Salty biscuit, Roccalbegna, besides being a Slow Food Presidio, got the enlistment of Prodotti Agroalimentari Tradizionali (PAT) da parte del Ministro delle Politiche Agricole, Alimentari e Forestali
Photocredits: ilsecoloxix.it
