Biscotto Salato di Roccalbegna
Roccalbegna Savory Biscuit
A pretzel-shaped savoury biscuit of medieval origin, made at home in Roccalbegna and handed down mother to daughter, each kitchen keeping its own mixing spoon for the job. The ingredients are all local, flour, olive oil, aniseed, white wine and salt, and because the oil was precious the biscuits belonged to special occasions. They keep for weeks and were eaten at breakfast or after a meal.
Designation
- Certification
- Slow Food Presidium
- Category
- Bread, pastry, cakes, confectionery and biscuits
Where it is made
Roccalbegna, Grosseto province
How it is made
Flour, olive oil and salt are worked into a dough, then aniseed soaked overnight in white wine is added. The lightly leavened dough is divided into portions of about 300 grams, shaped and braided by hand, boiled briefly and baked. The surface comes out golden, glossy and irregular; the taste is of olive oil, with aniseed behind it. Villagers used to mark the batches with keys or other implements so they could tell their own apart at the two village wood ovens.