Pinoccate are Christmas biscuits from Perugia that are traditionally wrapped in colourful and festive paper. Their preparation is tied to the area’s abundance of pine trees and the relative bounty of their fruits. It is believed that Pinoccate originated in the 2nd century A.D. and were consumed in 1700 by Benedictine monks. They are made by boiling sugar water until a dense syrup is obtained to which the pine nuts are added. The mixture is then transferred to a marble slab and divided into many small diamond shapes. Cocoa is then added to half of the biscuits. Pinoccate are packaged in pairs, one white and one black.
Description
Diamond-shaped biscuits made with sugar and pine nuts (white with vanilla or black with chocolate)
Production area
Province of Perugia.
