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rocciata
central Italian strudel
Traditional dessert, especially in Assisi and Foligno. The pastry is made with flour and olive oil, and filled with a mix of walnuts and honey, or jam, alchermes, dried figs, cocoa, pine nuts etc. There is also a savoury version, filled with sautéed cabbage.
Also known as attorta or 'ntorta.
Text © Dana Facaros & Michael Pauls
Image by Cantalamessa, Creative Commons License