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.
API-TOR
Sheet
Package
200g package
Allergens
Cereals, milk. Possible traces of eggs and derivatives
Initially called presses for their twisted shape, Agliè's torcetti were born at the hands of Francesco Pana, pastry chef of Agliè, who one day decided to mix with butter and eggs the advanced dough of bread. Over time the recipe was modified and improved and, from bread dough, it switched to a much lighter dough whose surface began to be spened with water and caster sugar.
We propose them to you in the version at Passito di Caluso, a fine Canavesano liqueur wine.
