Bocconotto is a pastry typical of the Italian regions of Abruzzo, Apulia and Calabria in the south of the country. It is often eaten at Christmas, which ties it to the festive baking of those regions. The filling changes from one region to the next, so there is no single fixed recipe. In Abruzzo the filling may contain cocoa powder, cinnamon and toasted almonds, which gives a dark, spiced and nutty sweet filling inside the pastry shell. The name suggests a small mouthful, and the pastry is listed among Italian desserts and pastries.
Facts
Classification
Dietary Suitability Connections
Expresses Tradition
Source Bocconotto (Wikipedia)
In Cuisine
Source Bocconotto (Wikipedia)
Uses Ingredient
Source Bocconotto (Wikipedia)
Source Bocconotto (Wikipedia)
In the Other Atlases
Originated In
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Source Bocconotto (Wikipedia)Lead paragraph [in-cuisine]Quote, Lead paragraph [in-cuisine]
typical of the Italian regions of Abruzzo, Apulia and Calabria
Sources
1. Bocconotti - Italian recipes by GialloZafferano
Advice sectionQuote, Advice section
there are many variants of this regional dessert
2. Bocconotti Abruzzesi, Italian pastries (Bake Street)
Recipe introduction, doughQuote, Recipe introduction, dough
The dough is made with flour, sugar, eggs, oil, liqueur and lemon zest.
Bocconotto (Wikipedia)
Lead paragraph [in-cuisine]
typical of the Italian regions of Abruzzo, Apulia and Calabria
In Group: Cakes, Pies and Sweet Baked Goods, Lead paragraph
Bocconotto is a pastry
Expresses Tradition: Christmas Feast Traditions, Lead paragraph [expresses-tradition]
It is often eaten at Christmas
Uses Ingredient: Almond, Lead paragraph [uses-ingredient]
toasted almonds
Uses Ingredient: Cinnamon, Lead paragraph [uses-ingredient 2]
cinnamon
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