Torcetti – Tourcett

Torcetti – Tourcett

The torcetti (torcèt in Piedmontese), torcets in French, formerly torchietti, are traditional cookies recognized as a Traditional Food Product (P.A.T.) Italian.


Torcetti was once more prominent than those currently sold and were baked in the town’s communal oven while waiting for the range to reach a high enough temperature to bake the bread. The name comes from the twisted shape of the cookies, which represent a sweet variant of breadsticks.


They are produced in Piedmont, particularly in the Lanzo Valleys, in the Turin area, in Canavese and Biella.
Also well known are the torcetti of Saint-Vincent, produced in the Aosta Valley.


Torcetti produced in the Lanzo valleys and western Canavese are thinner. They have a caramelized surface, a whiter paste, and a relatively low butter content; those made in the Biellese area and near the Serra di Ivrea are thicker, with a darker paste and richer in butter but with a lighter exterior color.


The ingredients are mixed to obtain a homogeneous whole rolled into sticks about 10 centimeters long. The rod’s two ends are joined together. The cookies are brushed with water and sprinkled with sugar. This operation leaf follows for about two hours, after which they are baked in the oven for about twenty minutes. Torcetti is finally packaged in plastic bags or cardboard boxes.


Torcetti can be accompanied by sparkling wines such as Asti or passito wine, such as passito di Caluso.

Torcetti – Tourcett is a regional recipe from Piedmont

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
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
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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