- Source: Ossa di morto
The ossa di morto or Dead men's bones (ossa i mortu in Sicilian) are traditional Sicilian biscuits, included in the list of traditional Italian agri-food products (P.A.T) of the Ministry of Agricultural, Food and Forestry Policies (Mipaaf).
Also known as nucatoli, mustazzoli, scardellini, scardellini, moscardini or paste di garofano, they are prepared on the occasion of the commemoration of the deceased and have the shape of small human bones.
Preparation
Both parts of the biscuit are made with the same dough, based on flour, water, sugar and spices such as cinnamon and cloves: the dough is prepared, shaped and left to rest for a few days, until the surface has dried completely. Then the biscuits are baked in the oven: the top will become white and hard, while the base, moistened, will be darker, soft and caramelized, thanks to the sugar dripped from the top.
See also
List of Italian desserts and pastries
References
External links
Salvatore Farina: Dolcezze di Sicilia. Arte cultura storia e tradizioni dei dolci e della pasticceria siciliana 2003, ISBN 88-8243-084-7
Alba Allotta (18 September 2012). La cucina siciliana. Newton Compton Editori. pp. 608–. ISBN 978-88-541-4612-9. Retrieved October 12, 2024.
Joël Robuchon (2009). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Hamlyn. ISBN 978-0-600-62042-6.
Gary Hunter; Terry Tinton; Patrick Carey (2008). Professional Chef: Level 3 S/NVQ. Cengage Learning EMEA. pp. 339–. ISBN 978-1-84480-531-0.
Glenn Rinsky; Laura Halpin Rinsky (20 March 2014). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Wiley. pp. 149–. ISBN 978-1-118-06066-7.
Kata Kunci Pencarian:
- Daftar gereja tituler di Roma
- Daftar kardinal yang masih hidup
- Ossa di morto
- Paris–Brest
- Viennoiserie
- Croquembouche
- Danish pastry
- Bakery
- Canelé
- Cinnamon roll
- Cannoli
- Sfogliatella
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