bollo

round sweet bread flavoured with anise

Bollo is the Spanish word for cake, and this sweet made in Pitigliano in Tuscany was brought by the Jews from Spain in the 1500s, when they were chased out of the Papal States and took refuge in remote towns on the fringes. Originally the unleavened Yom Kippur bread, it has since been 'christianized' along with another Jewish pastry, sfratto, as part of the La cucina dei goym nelle città del tufo— Gentile cuisine in the city of tufa.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play