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Production area
Agnone (IS)

The product’s features
Characteristic Christmas sweet of Agnone old tradition, precursor of the “Mostacciolo”. Originally people used cooked must instead of cocoa. They smell spicy

Methods of manufacturing
The raw materials are: flour, almonds or nuts, honey, cocoa, cloves and cinnamon. Knead almonds or toasted hazelnuts, finely minced with honey, cocoa, cloves and powdered cinnamon, a few flour and cook all into the oven. They are produced at Christmas

Materials and tools
Knife and a plate for cooking in the oven.

Proofs of traditionalism
Oral tradition.

ERSAmolise notizie Atlante dei Prodotti Tradizionali della Regione Molise

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