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ROCCALBEGNA SAVORY BISCUIT.

PRODUCERS ASSOCIATION. SLOW FOOD PRESIDIUM.

The origins of this Savory Biscuitarelost somewhere in the Middle Ages.

The biscuits were traditionally prepared at home, the recipe jealously guarded by the women of the village of Roccalbegna (Grosseto) and passed down from mother to daughter.

The recipe uses locally available ingredients (flour, extra-virgin olive oil, aniseeds, white wine, salt), and the biscuit tended to be prepared for special occasions because the main ingredient, olive oil, was very precious.

Their preparation involves mixing a dough of flour, extra-virgin olive oil and salt, then adding the aniseeds, which are soaked overnight in white wine. After a quick boiling they are ready for baking in the oven. 

Production of this biscuit, common in other small towns in the Amiata area, is prevalent in Roccalbegna.

This is thanks in part to the promotional work done since 1982 by the village’s local tourism association, which has organized a festival dedicated to the biscuit, held in August.

The Slow Food Presidium (supported by Municipality of Roccalbegna and Conad Grosseto) unites one local bakeryand two restaurants that continue to produce the biscuit, following the traditional recipe (andthe Presidium production protocol) using raw materials only from the Roccalbegna area.

Preservatives and food colorings are not used in making the biscuits.

 

Contatti:

Roccalbegna (GR)
Responsabile Slow Food: fabianafabbreschi@alice.it
Tel. +39 339 7553191
Referente dei produttori: liberoconti@virgilio.it
Tel. +39 340 9426260