Mountain Flavours
Desserts & more ugrave; simple and pi & ugrave; Vouchers are homemade ones, with grandmother's recipe, that every family has been handed down from generation to generation. The biscuits are the 'emblem of simplicity & agrave ;, perfect for breakfast, to be dipped in t & egrave; a snack, or to resume a bit '' of energy during a walk in the mountains ... Each region has its biscuits and also in mountainous areas there is no lack biscuits made with genuine ingredients.
Saturday 27 February 2016 3 minutes reading time
Le They Raveo, biscuits they Carnia, made with butter, sugar, 00 flour, eggs and baking soda. The 'mix & egrave; very simple, in some areas is flavored with lemon (in Enemonzo) or Marsala (di Sotto) furnaces. The biscuits of Carnia are characterized by the particular S-shape, they were made for the first time in 1923 by Emilio Bonanni, owner of a small bakery Raveo.
The cornmeal pastries are sweet typical of Cuneo, very similar to the biscuits made with wheat flour and corn flour. The recipe of maize biscuits & egrave; old and was handed down in the valleys of Cuneo. The pi & ugrave; known are the pasta made in the area of ​​Barge, where batiaje calls because & eacute; They were offered during the baptism.
In Val d 'Aosta typical biscuits are tasty and rustic: the Aosta Valley tiles are made with almonds, hazelnuts, sugar and white of' egg, they have a round shape, fine and slightly curved. The recipe has a long history and seems to be born in Normandy. The torcetti of Saint Vincent, however, are strips of puff pastry, made with butter of the valleys and folded as if to form a ring.
The Trentino Alto Adige has its typical biscuit: the Tiroler Dorf, made of white 'egg and almonds; the cookies of 'oats, raw and rustic, authentic flavor; and the Kiechl of stuffed yummy treats of raisins and fried grapes.
The mountain biscuits are always made with high quality raw materials & agrave ;, tasty and simple, although often have less visibility & agrave; than other sweet pi & ugrave; known or pi & ugrave; widespread.
Now you just have to taste it ...
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