Torta di farro della Garfagnana


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

1. Product name:
Torta di farro della Garfagnana

2. Other names:
Torta di farro

3. Short description:
It’s a savoury pie with a diameter that varies between 20-40cm. It’s a dark brown colour with a lighter interior. It’s compact with a strong fragrance of pecorino and spices. Once sliced, you can see the grains of barley and herbs that have been mixed into the batter.

4. Production area:
Garfagnana and some municipalities in the Val di Serchio, province of Lucca.

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

6. Production process:
Barley is boiled in salted water. After about 20 minutes, it’s drained, cooled and mixed with egg, ricotta, grated pecorino cheese, aromatic herbs, salt and pepper. The batter is poured into a pastry case and baked for 45 minutes at 180°C.

7. Materials, equipment and premises used for production:
s Worktop
s Kitchen utensils
s Oven for baking

8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
Barley has always been used in Garfagnana. In the past, barley flour actually replaced wheat flour in many local recipes. The farming families used it to make barley pies for festivals and important occasions.

9. Production:
Torta di farro is well known in Garfagnana. Almost 140 tonnes of it are produced each year in 30 different bakeries in the municipalities of Garfagnana. Sales are made entirely in the area, both to individuals and to local restaurants and stores.

It’s important to note that IGP-certified Garfagnana barley is not used in this product.


Category
Fresh pastries and bakery products, biscuits, pastry and confectionery
Production area

La torta di farro è una ricetta tipica della Garfagnana e della Valle del Serchio, in provincia di Lucca.