Bocconotti, excellence Abruzzo to conquer

So good to eat them in one bite. This is why the Bocconotti, sweet typical of Abruzzo, in particular the area frentana, They are so called. The Bocconotto is a pastry masterpiece, in the original recipe, enclosing a heart of dark chocolate, almonds and cinnamon. A true symbol of the region, born in Castel Frentano (CH) and spread rapidly throughout the area of Lancianese, and then establish itself in the entire Abruzzo and Italy as confectionery excellence, a real treat for the eyes and the palate. The Bocconotti are the inevitable flagship regional bakeries. The story that distinguishes them, Furthermore, projects in the poetic dimension of the fairy tale.

Bocconotti Abruzzesi, between history and legend

Like any flavor history, also Bocconotti Abruzzesi They have an origin that takes on the contours of the legend. These delicious desserts and outstanding would be born at the turn of the eighteenth and nineteenth centuries. It seems that, to surprise his noble master, a Castel Frentano chef has realized what would soon become an excellence of Abruzzo, a true symbol of regional delicacies. The chocolate and coffee were spreading more and more throughout the country. The woman then invented a sweet remember that a small cup of coffee filled with chocolate and almonds, with a pastry lid dusted with icing sugar. Needless to say, the success was immediate.

The recipe of Bocconotti, incomparable taste in the space of a cup of coffee

To achieve these typical regional desserts need eggs, sugar, farina 00, dark chocolate, almonds, cinnamon, oil, water, icing sugar and extra virgin olive oil. After preparing the pastry, We have to recreate the classic form of bocconotto, like a cup of coffee. It then inserts the filling and, with extreme care, Place the pastry hat. Today there are many variants for the filling of Bocconotti, the custard cream with lemon, the chocolate cream to the coffee. Modernity dialogue with tradition, preserving the taste of this timeless regional excellence.