TACCOZZE (TACCONELLE)

Production area
The whole region.

Method’s of manufacturingThe raw materials are: hard wheat flour, water and salt.
Pour flour fountain-like on the pastry board, add water and salt, mix all as far as a homogenous pastry.
Lay the pastry with the rolling pin as far as a thin sheet, cut it into stripes and make them into 2-3cm long rhombus.
They are produced all year.

Materials and tools
Pastry board and rolling pin.

Proofs of traditionalism
Bibliographic references
• Vastogirardi il paese il suo agro e la sua storia, by Teodoro Vincenzo Busisco December 1975, page 56.
• Almanacco itinerari del Molise del 1970 Nocera Editor, page 253.

ERSAmolise notizie Atlante dei Prodotti Tradizionali della Regione Molise