Crocetta di Caltanissetta
- Media: Crocetta di Caltanissetta
The crocetta di Caltanissetta (Italian for 'cross of Caltanissetta') is a traditional Italian sweet pastry that was produced in Caltanissetta, Sicily, until the end of 1908,[1] then forgotten about, and which has recently been rediscovered. The crocetta di Caltanissetta and the spina sacra (lit. 'sacred thorn') are two pastry dishes that were traditionally prepared for the feast of the Most Holy Crucifix by the Sisters of the Benedictine Monastery. This monastery was located next to the Church of Santa Croce ("Holy Cross"), from which these sweet pastries take their name. [1]
The pastry chef who rediscovered them (plus four women from the Santa Croce district) are the only ones who know the recipe for these pastries.[2] The rediscovery was possible after 20 years of research, that began with a person living in the neighbourhood who remembered how the traditional recipe was passed from mother to daughter over time.[2]
Ingredients
The ingredients of the crocetta di Caltanissetta are typical of the Caltanissetta area at the beginning of the last century. They are almonds, sugar, sweet lemon purée, oranges or other fruit typical of the area, pistachio and icing sugar.
The crocetta is produced in two varieties. One is lemon flavored and coated with powdered sugar; the other is orange flavored with a sprinkle of pistachio on top.[2]
See also
- List of desserts
References
- ^ a b YouTube (ed.). "Caltanissetta riscopre le "Crocette" ereditate dalle suore benedettine - YouTube" (in Italian).
- ^ a b c "I dolci dei monasteri femminili". Associazione Duciezio (in Italian). Retrieved 2021-06-19.
External links
- "Caltanissetta riscopre le "Crocette"" (in Italian). 2014-09-22. Archived from the original on 2014-09-24.
- v
- t
- e
- Ancient Roman cuisine
- Medieval cuisine
- Early modern cuisine
- Contemporary cuisine
- Abruzzese
- Apulian
- Arbëreshë
- Corsican
- Ligurian
- Lombard
- Lucanian
- Neapolitan
- Piedmontese
- Roman
- Sardinian
- Sicilian
- Venetian
- Pasta (List)
- Carbonara
- Pesto
- Ragù
- Neapolitan ragù
- Struncatura
- Arrabbiata sauce
- Amatriciana sauce
- Marinara sauce
- Genovese sauce
- Bolognese sauce
- Checca sauce
- Fettuccine Alfredo
- Pasta alla Norma
- Pasta con i peperoni cruschi
- Pasta con le sarde
- Pasta e fagioli
- Pasta al pomodoro
- Pasta all'Ortolana
- Rigatoni con la Pajata
- Cacio e pepe
- Spaghetti aglio e olio
- Spaghetti alla puttanesca
- Spaghetti alle vongole
- Tumact me tulez
- Abbacchio
- Bagna càuda
- Braciola
- Bruschetta
- Bruscitti
- Cotoletta
- Cotoletta alla milanese
- Crostino
- Bollito misto
- Baccalà alla lucana
- Baccalà alla vicentina
- Cacciatore
- Cacciucco
- Caponata
- Cappon magro
- Caprese salad
- Carciofi alla romana
- Carpaccio
- Carne pizzaiola
- Cassoeula
- Ciambotta
- Ciccioli
- Coda alla vaccinara
- Fiorentina
- Fondue
- Frico
- Frittata
- Frìttuli
- Istrian stew
- Lampredotto
- Polenta
- Porchetta
- Panzanella
- Parmigiana
- Ossobuco
- Orzotto
- Rafanata
- Risotto
- Rollatini
- Saltimbocca
- Scaloppine
- Timballo
- Vitello tonnato
- Bocconotto
- Bombolone
- Bruttiboni
- Buccellato
- Budino
- Cannoli
- Cantuccini
- Cassata
- Cassatella di sant'Agata
- Castagnaccio
- Cavallucci
- Colomba di Pasqua
- Crostata
- Crocetta of Caltanissetta
- Gelato
- Granita
- Grattachecca
- Marzipan
- Mustacciuoli
- Neapolitan ice cream
- Neccio
- Pandoro
- Panettone
- Panforte
- Panna cotta
- Panpepato
- Parrozzo
- Pastiera
- Pignolata
- Pizzelle
- Ricciarelli
- Seada
- Semifreddo
- Sfogliatelle
- Sorbetto
- Sponge cake
- Spumoni
- Struffoli
- Tartufo
- Tiramisu
- Torrone
- Torta caprese
- Zabaione
- Zeppole
- Zuccotto
- Zuppa Inglese
- Beer
- Grappa
- Sambuca
- Mirto
- Vermouth
- Spritz
- Limoncello
- Fernet
- Campari
- Aperol
- Cynar
- Amaro
- Amaretto
- Nocino
- Centerbe
- Bargnolino
- Maraschino
- Sassolino
- Strega
- Rosolio
- Galliano
- Frangelico
- Alchermes
- Aurum