Fregolotta
| Alternative names | Fregoletta (Italian), Fregoeota (Venetian) |
|---|---|
| Type | Cake |
| Course | Dessert |
| Place of origin | Italy |
| Region or state | Veneto |
| Created by | Angelo Zizzola |
| Invented | 1924 |
| Main ingredients | Flour, Sugar, Milk, Butter |
| Variations | Eggs,Berries |
Fregolotta or sfregolotta (fregoeota o sfregoeota in venetian) is a typical cake of Trevisan cuisine.
History [1]
As reported by Giuseppe Maffioli, specialist of Venetian gastronomy, the fregoletta recipe was diffused by the "Zizzola" bakery in Salvarosa. Opened in 1924 by Angelo Zizzola, in the early days, a trattoria was also attached to it, where his sister Evelina made the dessert following a recipe she had learned from an old friend. This friend had been a cook for a noble family that owned a villa along the Terraglio.
Highly requested by customers, it became necessary to set up a small workshop. In the following years, it began to spread elsewhere (for example, in the restaurants of the renowned chain 'Toulà' owned by Alfredo Beltrame) and soon became one of the most popular Venetian desserts, likely second only to pandoro.
This success led Alberto Zizzola, son of Angelo, to open a modern factory in Fanzolo, where the fregolotta is still produced on an industrial scale today.
Description
Fregolotta is made from a mixture of white flour and sugar (500g and 150g, respectively), which is then crumbled between fingers moistened with fresh cream. The crumbs (called fregole in Venetian, hence the name) are scattered onto a buttered baking tray until they form a single layer, which is then gently smoothed and leveled.
Baked in the oven at 150°C (300°F) and served either chilled or slightly warm, traditionally paired with sweet white wine.
In recent times, the original recipe has been enhanced with additional ingredients like eggs, butter, and exotic berry flavors.
Notes
- ↑ Giuseppe Maffioli (2013). La cucina trevigiana Storia e ricette (in italiano). TARKA. ISBN 88-98823-12-6. Search this book on
Bibliography
- Zanco, Renato (1996). La cucina della Marca trevigiana: dal raìcio rosso al... tirame sù. Bussolengo: Demetra. p. 110. Search this book on
- "Torta fregolotta" (PDF). Veneto Agricoltura.
This article "Fregolotta" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:Fregolotta. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.
