Initially called torchietti for their twisted shape, the torcetti of Agliè were born at the hands of Francesco Pana, pastry chef of Agliè, who one day decided to mix with butter and eggs the leftover dough of the bread. Over time the recipe was modified and improved and, from bread dough, it passed to a much lighter dough whose surface began to be brushed with water and granulated sugar.
We offer them in the version with Passito di Caluso, a fine Canavese fortified wine.
Cereals, milk. Possible traces of eggs and derivatives