Strucchi

Strucchi – Dorothy61n1 CC BY 3.0

From Wikipedia, the free encyclopedia.
The strucchi name and spelling vary depending on the areas of Friuli and Giulia. They can be called strucchi, struchi, struki, strucoli, or strucoleti. However, they are typical sweets of Friuli-Venezia Giulia, in the form of dumplings made with the same filling of the gubana and originating in the Valleys of Natisone area considered, along with the gubana itself, a typical sweet of these areas.

Description

The etymology of the name is uncertain, even though apple strudel (Apfelstrudel) in Trieste’s cooking means “strucolo de pomi” (apple strudel). Therefore the word could generally indicate a cake with a filling. There is a cake with a similar name, struklji or struki, but not made as a bundle but with a dough roll in Slovenia. They can be fried or boiled (cooked).
If they are fried, the external dough used to make them is a short pastry, a sort of ravioli made with the short pastry in the center that contains the filling.
If they are cooked, their outer dough is potatoes, and the topping is of melted butter, sugar, and cinnamon. The stuffing for cooked and fried strucchi is variable but generally includes walnuts, hazelnuts, pine nuts, raisins, lemon rind, sugar, and grappa.

Regional Recipe from Friuli-Venezia Giulia
Production area Natisone Valleys

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
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especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
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He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.