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rocciata

central Italian strudel

Traditional dessert, especially in Assisi and Foligno. The pastry is made with flour and olive oil, and filled with a mix of walnuts and honey, or jam, alchermes, dried figs, cocoa, pine nuts etc. There is also a savoury version, filled with sautéed cabbage.

Also known as attorta or 'ntorta.

Text © Dana Facaros and Michael Pauls

Images by: Cantalamessa, Creative Commons License