Category:
\nFresh pastries and bakery, biscuit, confectionary and pastry products;<\/p>\n
1. Product name:
\nZuccotto massese<\/p>\n
2. Other names:<\/p>\n
3. Short description:
\nZuccoto is a liquor-based semifreddo style dessert made with sponge cake, liquor and ice cream. It has a rounded dome shape and colour that varies from light brown to dark brown. It\u2019s very sweet and liquor flavoured. It\u2019s soft and must be eaten very cold. It\u2019s packaged in transparent upside-down cup containers in quantities of between 400g and 1.5kg. The origins of the zuccotto Massese date back to 1958-9 when a citywide power outage melted all the ice cream. Rather than throw out their product, the so-called \u201cpinguini\u201d (walking ice cream salesmen), made zuccotto Massese for the first time. In those days, it was made in a real pumpkin.
\nIt\u2019s customary to eat zuccotto all year round, but particularly on 19 March for the Festa di San Giuseppe.<\/p>\n
4. Production area:
\nProvince of Massa Carrara and, with some variations, throughout Tuscany. <\/p>\n
5. Production status:
\nr disappeared r at risk r active <\/p>\n
6. Production process:
\nA mould is lined with plastic wrap and then slices of sponge cake that have been dipped in alchermes, maraschino and rum. A layer of artisan ice cream in flavours like stracciatella, custard and chocolate semifreddo is placed on top, together with a sprinkle of chocolate chips. That\u2019s covered with another layer of sponge cake and the layers are repeated up to the top of the mould. The mould is closed with a lid and placed in the freezer. Before being eaten, it\u2019s removed from the freezer and released from its mould onto a plate. <\/p>\n
7. Materials, equipment and premises used for production:
\ns Artisan ice cream
\ns Specialised location
\ns Freezer for storage
\ns Semi-sphere transparent containers<\/p>\n
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
\nThe product owes its traditional character to its method, which remains unchanged over time, its unique combination of ingredients and its packaging – the traditional transparent semi-sphere, upside-down dome. Zuccotto is only made by artisan gelaterias using their house-made ice cream. It\u2019s eaten as a dessert. <\/p>\n
9. Production:
\nThere is only one producer of zuccotto massese and it makes around 50 tonnes a year. This quantity varies from year to year as the product is only prepared upon request. It\u2019s sold exclusively in the area. <\/p>\n","protected":false},"author":1,"featured_media":0,"menu_order":74,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[23],"tags":[],"product-type":[224],"nazione":[],"tipo-prodotto":[],"class_list":["post-16393","product","type-product","status-publish","hentry","category-fresh-pastries-and-bakery-products-biscuits-pastry-and-confectionery","product-type-pat-en"],"acf":{"vt_product_img":"http:\/\/vetrinatoscana.netseven.work\/app\/uploads\/2018\/10\/179_712.jpg","vt_product_logo":"","vt_product_gallery":null,"vt_convenzionale":null,"vt_stagionalita":null,"vt_zona_consegna":null,"vt_modalita_consegna":null,"vt_tempi_consegna":null,"vt_scheda_ex-arsia":null,"logo_consorzio_di_tutela":null,"vt_campo2":"","vt_campo3":"","vt_campo4":"Lo zuccotto viene prodotto principalmente nella provincia di Massa Carrara e, con alcune varianti, in tutta la Toscana.","subtitle":null},"yoast_head":"\n