Cakes

Cakes: generally simple, the simple demonstration of as a time it was known to us to please little and things were in a position to satisfying the meal in the festivity days. One pastry shop mostly genuine sand bank and that door with the taste of the furnace and the taste of the grain. Characteristics the little wine donuts constituted from a paste perfumed from aniseeds and covered of sugar. They are found in the furnaces in every period of the year and constitute good at meals end. Optimal if are accompanied by a dessert wine (Moscato di Pantelleria, muffati etc..). Other typical biscuit is the "Susamello", called in that way or with several dialectal shapes. The origin of its name is from attributing to the derivation of the phrase "Sucky honey". They are typical biscuits of the Christmas period, paste with the honey or nuts or the almonds to you and enriched from Mandarine peel or orange, and a lightest wine scent. Very similar to the "Tozzetti" of Siena, they are darker and with less fruit sand bank. Interesting are the paste cakies of almonds, moreover in the mountain zones and the excellent soft macaroons of Guarcino rich of taste. Among cakes a very big part is occupied by the "pigna". Tipical cake of Easter time, with a similar shape of the "panettone" aromatized by aniseeds, leavend, it is perhaps the cake that much represent the typical tradition "ciociara". Characteristic of the Anagni area, even if its origins derive from the ancient Greeks made famous Bonifacio VIII (it was his favourite cake) the panepepato. Typical winter cake of the Christmas period very appreciated in Italy and abroad for its various ingredients (almonds, walnuts, hazel-nuts, raisins, cooked must, bitter chocolate, candied fruit, honey, etc..). You also don't forget "pacchiarotti", regular rods composed of wine, almonds oil and nuts. A meditation biscuits which could be accompanied by various wines.