Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
2. Other names:
3. Short product description:
Ricciolina is a round bun with a 3-4cm width. It’s crusty on the outside and soft on the inside with a non-uniform surface and white, mottled brown colour. It tastes of chocolate and almonds. It’s packaged in metallic disks in pieces that vary from 500g-1.5kg.
4. Production area:
Abbadia San Salvatore, province of Siena.
5. Production status:
r disappeared r at risk r active
6. Production process:
The mixture is made with flour, milk, margarine, sugar and yeast. The batter is spooned in a circular layer, covered with a layer of chocolate and chopped almonds and topped with a final layer of batter. The top is coated in beaten egg white and sprinkled with sugar and chocolate. It’s baked for 20-25 minutes at 180°C-190°C.
7. Materials, equipment and premises used for production:
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The product owes its traditional character to its method, which has remained unchanged over time.
Ricciolina is made regularly throughout the year with production peaks during the Christmas and Easter holiday periods. Annual production in the municipality of Abbadia San Salvatore can reach 30-50 tonnes between the two main producers alone. Some bakeries outside of the municipality also make ricciolina, but in modest quantities. Potential production is maxed out considering both bakeries also produce other products. Sales are made exclusively in the area, mainly to individuals, but also in small amounts to restaurants and local stores.