Ossa di morto
 Ossa di morto | |
| Type | sweet |
|---|---|
| Place of origin | Italy |
| Region or state | Sicily |
| Main ingredients | flour, sugar and spices: Cinnamon and Cloves |
The ossa di morto or Dead men's bones (ossa i mortu in Sicilian) are traditional Sicilian biscuits, included in the list of traditional Italian agri-food products (P.A.T) of the Ministry of Agricultural, Food and Forestry Policies (Mipaaf).[1]
Also known as nucatoli, mustazzoli,[2] scardellini,[3][4] scardellini, moscardini[5] or paste di garofano,[4][6] they are prepared on the occasion of the commemoration of the deceased and have the shape of small human bones.[7]
Preparation
Both parts of the biscuit are made with the same dough, based on flour, water, sugar and spices such as cinnamon and cloves: the dough is prepared, shaped and left to rest for a few days, until the surface has dried completely. Then the biscuits are baked in the oven: the top will become white and hard, while the base, moistened, will be darker, soft and caramelized, thanks to the sugar dripped from the top.[citation needed]
See also
References
- ^ Regione Siciliana. "Prodotti agroalimentari tradizionali". Retrieved 2024-10-11.
- ^ "Ossa di morto". Retrieved 2024-10-11.
- ^ "Ossa di morto dolci / Scardellini biscotti tipici siciliani". 2023-10-31. Retrieved 2024-10-11.
- ^ a b "Ossa di Morto: i biscotti più spaventosi della Sicilia". Retrieved 12 July 2021.
- ^ "Ricordare i defunti nel mondo della cucina siciliana: le "ossa dei morti", dalle origini alla RICETTA". Retrieved 12 July 2021.
- ^ "Le ossa dei morti, dolci tipici siciliani". Retrieved 12 July 2021.
- ^ Coria, G. (2018). Profumo di Sicilia. Ricette e tradizioni della cucina siciliana tratte da «Profumi di Sicilia» (in Italian). Cavallotto. p. 542. ISBN 978-88-86803-70-0. Retrieved 2024-10-15.
External links
- Salvatore Farina: Dolcezze di Sicilia. Arte cultura storia e tradizioni dei dolci e della pasticceria siciliana 2003, ISBN 88-8243-084-7
- Alba Allotta (18 September 2012). La cucina siciliana. Newton Compton Editori. pp. 608–. Retrieved October 12, 2024.
- Joël Robuchon (2009). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Hamlyn.
- Gary Hunter; Terry Tinton; Patrick Carey (2008). Professional Chef: Level 3 S/NVQ. Cengage Learning EMEA. pp. 339–.
- Glenn Rinsky; Laura Halpin Rinsky (20 March 2014). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Wiley. pp. 149–.
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