Category:
\nFresh pastries and bakery, biscuit, confectionary and pastry products;<\/p>\n
1. Product name:
\nSfratto<\/p>\n
2. Other names:<\/p>\n
3. Short product description:
\nSfratto is a long, stick-shaped biscuit. It\u2019s 23-30cm long with a diameter of 7cm. It\u2019s usually eaten after the \u201cstick\u201d has been cut into 3-4cm slices. A disk of soft pastry is wrapped around a filling made with honey, orange zest, walnuts, aniseed and nutmeg. Outside it\u2019s the colour of bread, inside it\u2019s an amber brown. The flavour is sweet with an intense aroma. <\/p>\n
4. Production area:
\nMunicipalities of Pitigliano and Sorano, province of Grosseto.<\/p>\n
5. Production status:
\nr disappeared r at risk r active <\/p>\n
6. Production process:
\nTo make the filling, honey is placed on the stove. After half an hour of cooking, finely chopped walnuts, sliced orange zest, grated nutmeg and aniseed are added and mixed well. To ensure the honey has reached the right consistency, a few drops are placed into a glass of cold water. If the honey solidifies and makes a crystallised sound when it hits the side of the glass, it\u2019s cooked.
\nAfterwards, the mixture is removed from the heat and left to cool until it can be worked without breaking. The surrounding pastry is made with sugar, flour, white wine, vanilla and olive oil. It\u2019s cut into strips of the desired length and width. A length of filling is laid in the middle of each strip, leaving enough space to close the pastry up around it. The surface is brushed with egg yolk. It\u2019s baked in an oven for 20-25 minutes at 180\u00b0C. Once baked and cooled, it\u2019s served cut into slices. <\/p>\n
7. Materials, equipment and premises used for production:
\ns Kitchen utensils
\ns Electric mixer
\ns Work surface
\ns Rolling pin
\ns Oven for baking<\/p>\n
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
\nIt\u2019s a traditional Jewish sweet that dates back to the middle of the 18th century. In the first years of the 17th century, a ruling by the Grand Duke of Tuscany, Cosimo II de\u2019Medici, forced all Jews living in the area to leave their homes and move into the \u201cghetto\u201d near Pitigliano\u2019s synagogue. The judicial officer and notifier who would ritually knock on the door of Jewish homes with a stick inspired the \u201csfratto\u201d. A century later, the Jews of Pitigliano and Sorano wanted to remember the restrictions placed on them and created this sweet, which takes its name and shape from this sad story (from L’ebreo errante tra arte e storia nella Maremma collinare by Roberto Pivirotto).<\/p>\n
9. Production:
\nIt\u2019s made all year round, especially during the Christmas period, for a total median quantity of 3.4-4 tonnes a year. The product is primarily sold direct as only a small quantity is sold throughout the rest of Tuscany. <\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false},"categories":[23],"categoria-prodotto":[],"class_list":["post-16365","prodotto","type-prodotto","status-publish","hentry","category-fresh-pastries-and-bakery-products-biscuits-pastry-and-confectionery"],"acf":{"subtitle":null},"yoast_head":"\n