…Telling the Story of Breads and Sweets
Describe the main characteristics of the bread or sweet, including information on its history or interesting facts about its production.
The Ceglie cookie, called “piscquett’l” in the local dialect, is a sweet made from almond paste in the form of an irregular cube and stuffed with cherry jam. The homes in Ceglie are never without it, especially for holidays. Once it was invariably present in wedding favors, christenings and communions.
Point out where it is produced (the province, country or even the region, to indicate precisely where the work is done). If it is significant (consider, for example, water from mountain areas that is optimal for bread), indicate the altitude. It is also useful to specify the pedoclimatic characteristics of the production area, but only those that give the product particularly unique, identifying or organoleptic characteristics (grains grown in certain areas, raw materials for bread, and traditional and non-traditional sweets).
Meliga biscuits are made in Pamparato, in the Monregalesi Valley (Piedmont, Italy). In the past, to overcome the prob- lem of scarce wheat harvest, it became common to add cornmeal when cooking, as corn is more durable and productive in these mountain areas.
Indicate the ingredients used, specifying their origins.
To produce “l’ur-paarl” we use rye that is grown in the Venosta Valley above 500 meters altitude, wheat flour, cumin and Cerulean fenugreek that is harvested in the valley.
Describe processing. Indicate the type of oven (wood with direct fire, electric) and cooking times.
From the second week of August, ripe figs are harvested, split in half, flattened and dried in the sun on reed mats, called “le sciaje.” Then to the inside of the fig, we add lemon zest, a few wild fennel seeds and a whole, unpeeled toasted almond. Then we overlap the figs halves, two by two, and they cook in the oven for about two hours.
Indicate the period in which the product is made.
The production period is only from December to March, a period in which it is possible to process fresh, locally-harvested oranges.
Tips for use or storage
How and where to best store the product.
Once the bag is opened, store the biscuits in a tin in a cool, dry place.