The excellent Umbrian culinary tradition has always given us many tasty recipes, which have always enlivened our lunches and dinners. But the best moment of our meals in Umbria has always been the moment of dessert, it is here that all the mastery and wisdom of an entire region mixes to produce true masterpieces.
Traditional Umbrian desserts, linked to some typical recipes of certain territories and linked to certain periods of the year, are undoubtedly an explosion of taste and flavor without equal.
With this article we will try to give you a complete vision of all the traditional Umbrian desserts, looking specifically at the most important desserts.
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Traditional Umbrian desserts:
-Ternian gingerbread
-Pinoccate
-Torciglione
- Attorta
-Pammelati
-Sweet macaroni
-Cicerchiata Umbra
- Ciaramicola
-Tozzetti
- Brustengolo
-Saint Joseph's pancakes
-Rocciata
-Pappery bread
Some desserts specifically:
Almonds, candied fruit and spices are the three main ingredients of typical Umbrian desserts that have always been linked to religious and agricultural festivals.
Rocciata:
It is a puff pastry roll filled with walnuts, sugar, olive oil and apples. Rocciata is a typically winter dessert, also due to the high calorie content of the dish.
Sweet macaroni:
The base of the dessert can be tagliatelle or maltagliati, which are seasoned with chocolate, dried fruit, cinnamon and nutmeg. Typical dessert of the Christmas holidays and All Saints' Eve.
Ciaramicola:
Typical Perugian Easter dessert, the ciaramicola is a soft donut with a cross inside. A dessert that is very striking for its bright red colors inside, covered with white icing and sprinkled with colored confetti. Tradition has it that girls of marriageable age gave it to their lovers on Easter day.
Torciglione:
Sweet decorated and twisted on itself to resemble a snake or an eel created by the ancient populations of Trasimeno, it signified the cyclical nature of the year that dies and is reborn. Dry dessert prepared with flour, sugar, almonds and pine nuts.