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Frittelle dolci

The season ofTruffles

The Tertufeste season is back, inevitable and certain: the most delicious events of BOM's autumn, when the foliage colors the valleys and forests and the intoxicating scents that smell of woods, mushrooms, heat and truffles rise from the streets of the villages !

Frittelle con zucchero

Dolcetti tipici del Carnevale

Nei ricordi di infanzia dei montanari, il Carnevale ha il sapore dello zucchero e delle frittelle, il profumo di cose buone e di croccanti sapori preparati direttamente nelle cucine delle nostre nonne. Ecco alcuni dei nostri dolcetti tipici di Carnevale.

 

Un classico, le Sfrappole

Che le chiamiate sfrappole, o frappe, o chiacchiere, la ricetta alla base è sempre molto simile: farina, burro, uova, vaniglia. Si frigge, e si ottengono le tanto amate sfoglie croccanti. Un "must" per ogni casa nel periodo di festa!

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Torta di tagliatelle

Nelle terre di BOM le taglatelle si mangiano anche dolci e...su una torta! Tra le nostre ricette tipiche troviamo la torta di tagliatelle: un mix di profumo di frolla e di mandorle con una coroncina di croccanti tagliatelline.

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Le tagliatelline fritte

Se non vi va di preparare tutta la torta, limitatevi alle sole tagliatelle. Molte delle nostre nonne ci preparavano le tagliatelle fritte, servite con una copiosa spolverata di zucchero a velo e scorzetta di limone.

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I topini di Carnevale

Uno dei fritti immancabili del carnevale sono i "topini". Il simpatico nome si deve alla forma di questo dolcetto che, al momento della frittura, crea una vera codina di impasto.

The recipe: Zuccherini Montanari by Lucia Antonelli

​Ingredients for about 1 kg and 100 of finished glazed sugars: 500g flour 00, 50g sugar, 1 sachet of yeast, 5 eggs, 1 pinch of salt, grated rind of a lemon, 1 handful of anise soaked in water, 150 g of melted butter (or extra virgin olive oil).  For candying, weigh the sugars and make an equal weight of icing (ratio 1: 1) with 500g of sugar 200g of water approx.

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Procedure: Preheat the oven to 200 ° C static. In a large bowl mix all the dry ingredients, add the eggs, mixing them well, the anicini and finally the butter. Knead for a few minutes until the mixture is soft and elastic. Take small pieces of about 10 g each from the dough, rolling them with the palm of your hands made into small cords, join the ends by crossing them and form donuts. Bake for about 10 minutes. Take them out of the oven and let them cool. Meanwhile, in a saucepan, add the water and sugar and bring to a temperature around 110 ° C (check with a thermometer or if you don't have it, take a little syrup with two forks and let it drain from above, if you don't have it). make the thread is ready) ._ cc781905-5cde-3194-bb3b-136bad5cf58d_ Arrange the sugars in a heap on top of a sack or parchment paper or marble surface, pour the boiling sugar syrup and start mixing GENTLY and SLOWLY so that the sugars are completely coated. As the sugar cools it will form the characteristic glaze.

(recipe by Lucia Antonelli from http://ricetteevignette.blogspot.com)

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Try it yourself and show us your creations. Send the photos of your dishes to info@bolognamontana.it to see them reshared  on our social networks!
Hands in the dough!

Come visit!

Frittelle dolci

Tasty tours, natural well-being, paths of history, mysteries and legends, trekking and bike paths: discover the lands of BOM and let us advise you for your next holiday in the Apennines

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Contacts & proposals

(+39) 331 443 0004

(+39) 051 65 83 109

info@bolognamontana.it

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Useful information

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