Torcetti
Definition
Torcetto is a dry pastry with a natural leavening, consisting of a small stick of dough covered with sugar and bent where the two ends join, in order to obtain an oval - tapered shape, a drop-like shape. The surface of Lanzo Torcetti is smooth thanks to the brushing with water first, and with caster sugar after.
- Production Area: Torcetti are traditional products of Valli di Lanzo, Torinese and Canavese area, and Biellese valleys. There are thinner torcetti, caramelized torcetti, with whiter dough less rich in butter (Lanzo, Agliè, and western Canavese torcetti) and thicker torcetti, lighter or darker, with more butter (butter torcetti, torcetti della Serra or torcetti biellesi).
- Legislative Protection: Torcetti are classified among the "Traditional Agri-foodstuffs of Regione Piemonte", according to art. 8 of the Legislative Decree 30th April 1998, n. 173 and the Annex to the Decisions of the Regional Council 15th April 2002 n. 46-5823.
Torcetti
(photo by: Andrea Miola)
Preparing torcetti in Brandizzo
(photo by: Andrea Miola)
Torcetti to bake
(photo by: Andrea Miola)
Torcetto della Serra
(photo by: Andrea Miola)
