Torcetti – Tourcett

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

Origin

Torcetti was once larger than those currently sold and were baked in the town’s communal oven while waiting for the oven 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.

Diffusion

They are produced in Piedmont, in particular 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.

Typologies

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

Preparation

The ingredients are mixed to obtain a homogeneous whole which is rolled into sticks about 10 centimeters long. The two ends of the stick are then joined together and the cookies are brushed with water and sprinkled with sugar. Leavening 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 in cardboard boxes.

Pairings

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

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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.

You can reach Enrico at enricomassetti@msn.com.