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GranSassoLaga ICH
  • Montorio al Vomano

    The bocconotto of montorio al vomano
    Run by
    Cesira Pinciotti
    Traditional pastry making class
    € 25

“Overy family of Montorio is able to make the bocconotto!”, they exclaim with pride in the town. Even today, these small and tasty cookies are the most famous pastries in Montorio and continue to characterize the moments of happy celebrations, dominating the rich local Christmas traditions. Rigorously prepared with fresh, locally sourced ingredients, they are particularly appreciated for their filling of Montepulciano grape jam, the most important of the territory, which is handmade with the patient squeezing of the grapes, which removes the seeds and allows the skins to maintain their unique consistency.

COST PER PERSON

€ 25

EXPERIENCE DATE

Coming soon

EXPERIENCE LOCATION

Montorio al Vomano

SEATS AVAILABLE: 25

LANGUAGE SPOKEN: ITA,SPA

Cesira will show us her mastery in giving shape and soul to the bocconotto from Montorio , an art learned from her mother and grandmother, year after year, first as a child watching and then as a girl participating in the group preparations in the houses, when the women gathered to cook together on the occasion of the most important celebrations of the community: weddings, baptisms, and communions. Not surprisingly, the bocconotto is also known as “the bride and groom pastry”.

Through Cesira’s hands generations of women from Montorio will reveal to us the small but important details necessary to give the right touch to the preparation of this dessert. Among them a characteristic feature is precisely the quality of the sweet shortcrust pastry which is the sign of a well-made bocconotto. Moreover, in order for the pastry to become  fine and crumbly it must be baked in very special hand crafted tin moulds: “Without the mould you can’t make the real bocconotto from Montorio” Cesira firmly declares. In fact, even today in some homes, they keep the bag of “signed” moulds in memory of when the baking tins were marked with the initials of the family’s name, so they were not mixed up when the women prepared the cookies together.  The crumbliness of the pastry together with the right amount of filling create the necessary balance to make the bocconotto beautiful, that is, with the “teardrop” of jam that rises up to the surface during baking and oozes out, like a little volcano.

During the workshop the participants will be shown the whole process of the preparation of the “weeping pastries” with local ingredients. It will be possible to see the preparation of the filling of the bocconotto and steal from Cesira her secret techniques. Then you will make the  the sweet shortcrust pastry, line and fill the special tins, and wait together for them to cook, before finally tasting the freshly-baked bocconotti and taking a bag home!

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DURATION

4 hours workshop

MATERIALS PROVIDED

Everything you need to prepare the bocconotti|

SEATS AVAILABLE

The workshop will be activated with a minimum of 15 people registered and it is addressed to a maximum number of 25 participants.

COST

25 €

INFO AND BOOKING

CONTACT DIRECTLY THE WORKSHOP ORGANIZER

 Cesira Pinciotti


cucinarcantandoconcesira@gmail.com

Reservations are possible from 1th January.

Cesira Pinciotti

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Biography

Cesira Pinciotti is expert in bakery, white art in general and traditional pastry.

She has collaborated with several master bakers, pizza makers and pastry chefs of national and international fame.

She currently works mainly in Abruzzo where she lives though she also works in other Italian cities.

  • ASSETS RELATED TO THE EXPERIENCE
    Great grapes
    Grape jam in Montorio al Vomano

Contacts

gransassolagaich@gmail.com

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