Umbrian rocciata, grandma’s recipe. I have always called it Assisi rocciata, because it was in Assisi that I first ate it, together with the torta al testo, but rocciata is a specialty of all Umbria and the Marche, and it is a dessert that is in every way similar to the apple strudel, which inspired it. A regional specialty, part of all those apple desserts I love and make often. The Umbrian rocciata owes its name to the verb “arrocciare,” meaning to twist, and it is believed that the Lombards who arrived in central Italy created this dessert by combining the basic ingredients of the traditional strudel with ingredients already present in the area, such as walnuts. Grandma’s recipe for Assisi rocciata, or better said the Umbrian rocciata, is notable for the pink color of the surface, obtained by pouring Alchermes over the hot baked pastry as soon as it comes out of the oven. The Umbrian rocciata is made like strudel with a thin sheet of pasta matta wrapping a filling of chopped apples, walnuts, sugar, pine nuts, ground cinnamon, raisins, cocoa and lemon zest. Originally the Umbrian rocciata was considered an autumn dessert, given that walnuts ripen in that season and are a fundamental ingredient. Consequently its preparation was associated with All Saints’ Day and the traditional sweets linked to commemorating the dead, eaten up until Christmas. Today, rocciata is also prepared at other times of the year, like Carnival and Ferragosto, to satisfy the nostalgia of those who for work or other reasons could not enjoy it in the “natural” season but only during holidays. Making Assisi rocciata or Umbrian rocciata is simple: after rolling the dough into a very thin sheet, the filling is spread over it, the dough is rolled into a cylinder and then “arrocciata” to form the characteristic snail shape. It’s moved onto a baking tray and baked in the oven, finishing with Alchermes. To make Umbrian rocciata you don’t need butter or eggs, so it’s also a delicious vegan and vegetarian dessert. Let’s go to the kitchen now and prepare our Umbrian rocciata using grandma’s recipe. Before rolling up your sleeves, if you want to keep up with new recipes you can follow my Facebook page (here) and my Instagram profile (here).

Ingredients to make Umbrian rocciata

2 cups all-purpose flour
1/4 cup water
2 3/4 tbsp Vin Santo (or sweet wine)
3 1/2 tbsp extra virgin olive oil
1/4 tsp salt
2 lbs apples (sweet and not mealy, I choose Golden)
1 cup walnut kernels
3/4 cup raisins
3.5 oz dried prunes
1/4 cup sugar
1/3 cup pine nuts
Half lemon (juice and zest)
to taste lemon zest
1 tsp ground cinnamon
2 3/4 tbsp Vin Santo (or rum)
1/3 cup Alchermes
to taste powdered sugar
to taste extra virgin olive oil (for brushing)

Tools

Oven
Bowls
Rolling pin
Baking tray
Parchment paper
Pastry brush

Preparation

Start by preparing the pasta matta; while it rests you will prepare the filling.
Pour the flour onto a work surface and make a well, add the oil and mix.
Add the water and after combining, pour in the wine.
Then add the salt. Knead until you obtain an elastic, homogeneous dough, form a ball, wrap it in plastic wrap and let it rest for 20-30 minutes at room temperature.
While the dough rests, prepare the filling.
Wash the apples, peel them, remove the core and cut each into six wedges; Renette or Golden apples are recommended, but any apples you have at home will do.
Cut each wedge into small pieces and put them in a large bowl. Add the juice and grated zest of the lemon, the pine nuts, the raisins (I don’t rehydrate them), the coarsely chopped walnut kernels (you can also add some almonds),
the prunes chopped with a knife, a teaspoon of cinnamon, a teaspoon of cocoa, the sugar, the Vin Santo and mix everything together.
Roll out the pasta matta into an extremely thin layer, almost like a veil; flour should not be necessary.
Create a wide, very thin sheet (a rectangle of about 15 3/4 x 21 2/3 inches), spread the filling over it leaving a couple of inches free at the sides and a little extra at the top edge (along the long side).
Roll it up to form a long cylinder with the seam facing down, then form the characteristic snail shape. Brush with olive oil and bake in a preheated static oven at 338°F for about 50-60 minutes.
Once cooked and golden, remove the rocciata from the oven, pour the Alchermes over it and let it cool completely.
Dust with powdered sugar before serving.