It is believed that this sweet can be traced back to the Nordic people who came to Umbria after the fall of the Roman Empire. A characteristic specialty from the Assisi area, it is similar to the strudel from Trentino. The pastry is prepared with flour, salt, water and eggs while the filling is made with thinly sliced apples, walnuts, pine nuts, raisins and dried fruit. After filling the pastry it its shaped like a horseshoe and placed in the oven to bake. Even if rocciata can be found throughout the year it is most commonly enjoyed during the Christmas season.
Description
Sweet pastry filled and rolled into the shape of a snake
Production area
Towns of: Assisi, Bastia Umbra, Foligno, Spello, Bettona, Cannara and Bevagna.
