Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Taglioli di Castell`Azzara
2. Other names:
3. Short product description:
Taglioli are squashed lozenge-shaped sweets about 4-5cm wide. They have a strong, spicy flavour, which comes from the pepper, nuts and honey.
4. Production area:
Castell’Azzara, Pitigliano, Sovana, province of Grosseto.
5. Production status:
r disappeared r at risk r active
6. Production process:
A well is made in the flour and egg, chopped nuts, honey, pepper and some baking powder are added. The dough is worked, shaped into thin squares with a rolling pin and cut into strips to the desired length (usually the only reference point is the size of the tray used for baking). Before being baked, the squares can be brushed with beaten egg or olive oil. They’re baked in the oven, preferably a wood-fired one, at 180°C. Baking time varies between 15-20 minutes.
7. Materials, equipment and premises used for production:
s Oven for baking
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
Taglioli di Castell`Azzara are a poor man’s sweet from the lower-Amiata traditions in the Grosseto province. They were morning tea for the miners, who usually ate them with a glass of wine.
Taglioli, like topi and ciaramito, are made by one pastry shop in Castell’Azzara. In rest of the province, they’re only made for personal consumption. It’s impossible to estimate the quantity in that production is focused in the Christmas period and mainly upon request. Castell’Azzara is experiencing a faze of depopulation, so each year, requests for the product decrease. That said, the tradition is still alive in the home and for personal consumption. The product is exclusively sold direct. In Castell’Azzara there is a group called the “Compagnia teatrale del Topone” that, in certain times of the year, performs a play called “Taglioli, topi e tagliole” throughout the province, during which they hand out taglioni.