Torta cybea di Massa


Category:
Fresh pastries and bakery, biscuit, confectionary and pastry products;

1. Product name:
Torta cybea di Massa

2. Other names:

3. Short description:
A round-shaped (diameter of around 12-14cm) chestnut dessert that weighs about 500g with a compact texture and dark colour. The product is packaged in a layer of aluminium foil covered with butcher’s paper and tied together with string.

4. Production area:
Coastal areas of the province of Massa Carrara.

5. Production status:
r disappeared r at risk r active

6. Production process:
To make torta cybea, candied chestnuts, chestnut flour, honey, sugar, candied orange peel, raisins, flour, salt and spices are used. The honey is brought to the boil with sugar, before the other ingredients are added. After being worked, the dough is shaped by hand into 2-3cm-thick balls.

7. Materials, equipment and premises used for production:

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
It’s an ancient recipe that has been rediscovered and revalorised along with Quintana, an ancient competition organised by the Marquis of Massa Carrara on the anniversary of the founding of the city of Massa Nuova or Cybea in 1557.

9. Production:
Annual production is about 1,500kg, sold in the area, in the rest of Tuscany and, in part, also throughout the rest of Italy.


Categoria
Fresh pastries and bakery products, biscuits, pastry and confectionery