To optimize your browsing experience this site uses cookies. By clicking Accept you authorize the use of cookies. More information
Accept
Register
sign in for free to It's Tuscany, discover the beautiful territories of Tuscany, its products and its typical
Private entity
Company
 Subscribe to the newsletter to receive offers on products and news from the territories
By submitting this form you agree to the processing of the personal data above, for the function of the requested service, the data will be protected according to the Decree n 196 of 30 June 2003 Legislative Decree No. 196 of 30/06/2003
 * By ticking the box you agree to  Terms and coditions  of It's Tuscany

Share:  Send via email Share on facebook Share on twitter share on Google plus share on WhatsApp
Typicality

Biscotto salato di Roccalbegna

Old recipe handed down through the centuries

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

albero detail
from the same territory