RAFFAIOLI



Production area
Agnone

Methods of manufacturing
The raw materials are: eggs, sugar, flour, ammonia. Beat the whites of eggs with sugar until becoming foamy, add flour, ammonia and albumens, previously beaten.
Form several sticks, then place them into a oily and floured pie-dish. Cook them for about ten minutes.
They are produced all year and on the occasion of weddings and other festivities. Excellent to be served with hot chocolate.

Materials and tools
Mixer, oven, knife, pastry board

Proofs of traditionalism
Bibliographic references: Advertising playbill of 1972 – Library of Agnone.



ERSAmolise notizie Atlante dei Prodotti Tradizionali della Regione Molise