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TORCINELLI (Turciniell)

Production area
The whole region, particularly the High Molise but the ones of Sant’Angelo del Pesco are the most renowned

The product’s features
Leavened-pastry and fried sweet

Methods of manufacturingPrepare pastry with eggs, flour, oil, sugar, salt, yeast and anise, let it leaven for at least two hours. Then prepare 20-cm sticks, wrap and fry them in hot oil. After cooking, spread sugar on them and they are ready to be eaten

Materials and tools
Manufacturing plane, pots, container for manufacturing and frying

Proofs of traditionalismWell-know oral tradition, it is a typical sweet for local weddings

ERSAmolise notizie Atlante dei Prodotti Tradizionali della Regione Molise

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