Umbrian Rocciata. A dessert to discover. Umbrian Rocciata is mainly prepared during All Saints’ Day, in November; in truth, we can also find it during other festivities. As is often the case, many traditional recipes can be found throughout the year; I had the pleasure of tasting it in August in Castiglione del Lago, on Lake Trasimeno, because they are good, they are a showcase of the city or region they belong to, and many times they are also simple to replicate. It seems that its origin is Austrian, just like the famous strudel, which was introduced by Austrian soldiers in the 18th century. The difference lies in the small characteristics that the region offers, including the color. In Umbria and neighboring regions, the liqueur alkermes seems to be among the most used in pastry-making, both for its marvelous color and its particular aroma.
The rocciata is kneaded and filled after letting the filling marinate overnight, allowing it to release and mix its aromatic notes. Apples, walnuts, raisins…are among the ingredients.
Below are some suggestions for other recipes with similar ingredients:
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
Apples, walnuts, and raisins in this simple dessert of Umbrian origins; a new way to bring color and tradition to the table. Although it can be even more colorful. But tastes differ!
- 2 cups flour
- 1 tbsp sunflower oil
- 2 tbsp white wine
- 2 tbsp sugar
- as needed water
- 1 pinch cinnamon
- 4 apples (Renette, Russet, or Golden would be ideal)
- 1 cup walnuts (coarsely chopped)
- 1 cup raisins
- 8 dried figs
- 1 cup unsweetened cocoa powder
- 1 shot Strega liqueur
- as needed alkermes (for the surface)
Useful Tools
- Bowls
- Rolling Pins
- Cake Pans
- Knives
Steps
Let’s focus on the steps to best process the ingredients, few but necessary
First, cut the apples and figs into small pieces; combine the rest of the ingredients and let rest overnight or during the day, in the fridge in a closed container.
When you are ready to prepare the rocciata, combine all the ingredients and knead; add water as needed to give the right firm consistency.
After forming a dough ball, let it rest for about thirty minutes wrapped in plastic wrap.
After the resting time, roll out into a rectangular sheet and arrange the filling.
Roll the pastry, perhaps using parchment paper if you are not experienced, putting it under the sheet first.
Shape into a ring
And place in the mold, wet the surface with alkermes and bake in a preheated oven at 350°F for about 40 minutes
Wait until it’s cool and enjoy its full taste.
Some Extra Tips
There isn’t just one recipe for rocciata, this is one of the many I know, there are many variants, one for each area or family, as often happens with almost all traditional recipes. Certainly, there are apples and walnuts; some also add pine nuts, and many use dark chocolate instead of cocoa; you can also use rosolio instead of strega. While the alkermes liqueur is a must!
