Palestrina Giglietto Biscuit

Italy

Lazio

Cakes, pastries and sweets

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Palestrina Giglietto Biscuit

Flour, sugar and eggs. These are the only ingredients necessary to make Giglietti, a simple biscuit rooted in history. Giglietti are in fact closely linked to the fate of Roman nobility, in particular of the Barberini family, lords of Palestrina (in Lazio).
An influential family, the Barberini also count a Pope, Urban VIII, amid their descendants. During his papacy he bought the town of Palestrina from the Colonna princes and transformed it into the family’s noble estate. It is during their exile at the court of Louis XIV (having been accused of bad government) that the Barberini discover the Giglietti (‘giglietto’ the Italian word for ‘small lily’), biscuits in the shape of the fleur-de-lis, symbol of the French Bourbon dynasty. Once back in Palestrina, the bakers of the court began recreating them but substituted the fleur-de-lis for a bee, symbol of the family stem. The bee-shaped biscuits were not as successful and for this reason they returned to the original fleur-de-lis form which has been used to this day.
Despite the simplicity of ingredients and short cooking times, making Giglietti requires particular skills which have been handed down though the years by only a handful of families. It is a product rich in history, yet little known outside the local area and at risk of disappearing due to the technical difficulties in making them.

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Season

It is available throughout the year.

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To this day, bakers from Palestrina and Castel San Pietro are continuing the tradition by carefully combining the three ingredients and patiently shaping the mixture in a fleur-de-lis shape, a technique which helps to maintain a perfect shape during the brief cooking time. Slightly golden, crisp and fragrant, the Giglietti can be stored for up to a few weeks. The Presidium protocol also calls for the use of local, high quality raw materials to promote the work of the last remaining artisans from the area.

Production Area
Palestrina and Castel San Pietro municipalities, Rome province

Presidium Supported by
Lazio Regional Authority, Arsial, GAL Castelli Romani, Palestrina and Castel San Pietro Romano Municipal Authorities, Rome Provincial Authority

Panificio Eredi Fiasco di Laura Fiasco
Castel San Pietro Romano (Rm)
Borgo San Pietro
Tel. 06 9536393
5laura9@tiscali.it

Panificio Praeneste di Marco Paolucci
Palestrina (Rm)
Via Veroli 29
tel. 06 9534973

Panificio Alimentari Salomone di Monica Salomone
Palestrina (Rm)
Piazza Gregorio Pantanelli, 3
tel. 06 9537656
dolciprenestini@hotmail.com

Responsible for the production of stone ground flour for the producers of the Presidium

Alessandro Poggi - Azienda Agricola Poggi (Ciciliano)
Stefano Doddi - Casale Chiara (Gallicano nel Lazio)

Responsible for the production of free-range eggs for the producers of the Presidium

Slow Food Presidium Producers' Coordinator
Tiziana Sordi
tel.+39 333 8582245
tizianasordi@live.it

Slow Food Presidium Coordinator
Gabriella Cinelli
Tel. +39 348 3029144
cinelligabriella@gmail.com
Massimo Grossi
Tel. +39 349 5608521
massimog@gmail.com
To this day, bakers from Palestrina and Castel San Pietro are continuing the tradition by carefully combining the three ingredients and patiently shaping the mixture in a fleur-de-lis shape, a technique which helps to maintain a perfect shape during the brief cooking time. Slightly golden, crisp and fragrant, the Giglietti can be stored for up to a few weeks. The Presidium protocol also calls for the use of local, high quality raw materials to promote the work of the last remaining artisans from the area.

Production Area
Palestrina and Castel San Pietro municipalities, Rome province

Presidium Supported by
Lazio Regional Authority, Arsial, GAL Castelli Romani, Palestrina and Castel San Pietro Romano Municipal Authorities, Rome Provincial Authority

Panificio Eredi Fiasco di Laura Fiasco
Castel San Pietro Romano (Rm)
Borgo San Pietro
Tel. 06 9536393
5laura9@tiscali.it

Panificio Praeneste di Marco Paolucci
Palestrina (Rm)
Via Veroli 29
tel. 06 9534973

Panificio Alimentari Salomone di Monica Salomone
Palestrina (Rm)
Piazza Gregorio Pantanelli, 3
tel. 06 9537656
dolciprenestini@hotmail.com

Responsible for the production of stone ground flour for the producers of the Presidium

Alessandro Poggi - Azienda Agricola Poggi (Ciciliano)
Stefano Doddi - Casale Chiara (Gallicano nel Lazio)

Responsible for the production of free-range eggs for the producers of the Presidium

Slow Food Presidium Producers' Coordinator
Tiziana Sordi
tel.+39 333 8582245
tizianasordi@live.it

Slow Food Presidium Coordinator
Gabriella Cinelli
Tel. +39 348 3029144
cinelligabriella@gmail.com
Massimo Grossi
Tel. +39 349 5608521
massimog@gmail.com

Territory

StateItaly
RegionLazio

Other info

CategoriesCakes, pastries and sweets