HAVE YOU GOT A SWEET TOOTH AND YOU CAN’T RESIST IN FRONT OF A BAKERY OR A PASTRY SHOP? WELL, YOU’RE NOT ALONE!
Tasting local specialties while traveling is definitely one of the main reasons in the choice of a destination. Abruzzoundoubtely is a foodies’ destination and if there’s one thing you can’t miss while traveling to Abruzzo is to indulge yourself at the best cake shops to try some of the numerous typical sweets produced in this undiscovered Region of Italy.
We have selected 5 of our favorite sweet treats that are really worth trying (and actually worth traveling for).
#5 BOCCONOTTO DI CASTEL FRENTANO
Bocconotto is a delicious bisquit produced in a little town called Castel Frentano, in the Province of Chieti, in the area of the so-called Trabocchi Coast. The production of the bocconotto probably started between the 18th and the 19th century when it was exclusively consumed by aristocrats, and it’s only at the beginning of the 20th century that its production spread among plain folks. The ingredients are those of the most genuine tradition of Abruzzo: flour, eggs, extra virgin olive oil, chocolate and almonds. The soft and delicate pastry (pasta frolla), hiding an intense and aromatic filling which smells of chocolate and cinammon, is covered by icing sugar for extra sweetness.
More info: bocconotti.com
#4 SISE DELLE MONACHE
Sise delle Monache are a typical cake only produced in Guardiagrele, a town in the Province of Chieti, at the foothills of the Majella National Park. Known as “the terrace of Abruzzo”, Guardiagrele is also renowned for the manufacturing of wrought iron, copper and goldsmiths’ art. If you are wondering what is the meaning of their name, well…Sise delle Monache literally means “breasts of nuns”! There are several tales around the origin of this name, but one of the most accredited seems to be the one telling about the nuns’ habit of putting a piece of cloth between their breasts in order to hide their female forms.
Anyway, what is sure is that this cake was really invented by nuns (monache). It is a soft spongy cake filled with delicious cream, and covered with icing sugar. The original recipe is “top secret” so, make sure to add a tour of Guardiagrele to your next Italian vacation to discover the treasures of this beautiful town and taste the real Sise delle Monache at the renowned Pasticceria Emo Lullo!
Parrozzo was invented in 1920 by Luigi D’Amico in Pescara. Its name comes from “pane rozzo” meaning “rustic bread” as its inventor’s intention was to create a cake similar to the bread once made by farmers using sweet corn flour. The Abruzzese poet Gabriele D’Annunzio was the first to try parrozzo; he liked the cake so much to write a sonnet called “La canzone del Parrozzo”.
The main ingredients of this semi-spheric cake are eggs, semolina, sugar, almonds and orange, everything covered by a layer of bitter chocolate. Parrozzo is usually made during Christmas time, and it is often sed as a present for relatives and friends.
The production of confetti (sugared almonds) started in Sulmona at the end of the 15th century, and the town is still considered the world capital of this delicacy. Confetti have ancient origins; they have been used since Roman times as a symbol of good fortune. In the 15th century in Sulmona, in the Santa Chiara Monastery, the nuns used to make rosaries, baskets, grape bunches and sheaves of wheat using confetti covered with silk threads, which were donated to aristocratic newlyweds; this is the origin of the characteristic confetti flowers that have become the symbol of the town. Confetti are still used during weddings and other special events, and each color has its own meaning.
Not only confetti are renowned worldwide for their ancient origin, but also for the unique recipe according to which they are produced; what makes the confetti from Sulmona unique is that they are covered only with sugar without using any kind of starch or flour. About 100 kinds of confetti of various shapes, colors and flavors are produced today in Sulmona and two are the most renowned producers of this local specialty: Pelino since 1783 and William Di Carlo since 1833.
A visit of the two factories is a must during a foodie tour of the town. You will be spoilt for choice during the tasting. Almond, nut, cinammon, chocolate, pistachio, coffee, fruit…Which one would be your favorite?
More info: confettimariopelino.com – dicarlo.it
#1 PIZZA DOLCE
Pizza dolce (also called “pizza dogge”) is probalby the Queen of the table in Abruzzo! In its simplicity, it is one of the most appreciated traditional cakes, loved and handed down by generation to generation. Almost every family in Abruzzo has its own recipe and it is one of the favorite party cakes during weddings, birthdays, and other special occasions. Pizza dolce is a multi layered spongy cake filled with cream and chocolate. Each layer is usually softened by coffee, alchermes or other liqueurs.
Now, let me know! Which is your favorite sweet treat from Abruzzo?
Planning a holiday in Abruzzo or other areas of Italy? Just start dreaming about it and let us do the rest.