Ferratelle of Scanno

From the Abruzzo tradition

the delicate ferratelle to be enjoyed even with a veil of jam

or with honey and chopped walnuts

THE PRODUCT IS ARTISAN, REQUIRES BOOKING

AVAILABLE 7 DAYS AFTER PURCHASE

What are Ferratelle?

Ferratelle are a typical dessert of the Abruzzo culinary tradition, similar to a waffle or wafer.

They are prepared using a special plate called "testo" or "ferro", from which they take their name.

The main ingredients are wheat flour, eggs, sugar, seed oil, yeast and anise, but they can vary depending on recipes and family traditions.

Ferratelle are typically eaten for breakfast or as a snack, often filled with jam, hazelnut cream or chocolate.

They are an important expression of the gastronomic culture of Abruzzo, but are also widespread in other Italian regions. Furthermore, the plates for preparing ferratelle have become a sought-after collector's item.

Di Masso Scanno, Sweets of Nature

The fame of Di Masso confectionary is linked to the revisiting of ancient recipes and for three generations in Scanno, in the heart of the most uncontaminated Abruzzo, in addition to Bread of the Bear, desserts inspired by the most authentic tradition are made, processed exclusively with top quality natural ingredients

Ingredients Ferratelle di Scanno

Farina 00, eggs, sugar, extra virgin olive oil, potato starch, natural flavors.

Nutritional information for 100 gr.
Energy value.: Kcal 482 ; protein: 12,7 g.; Carbohydrates: 70,3 g. of which sugars 7 g.; Total fat: 16,7 g. of which saturated 17,9 g.; Sodium: 1797,5 mg.

Pastry chef Angelo di Masso

Grew up among flour, eggs and yeast, Angelo Di Masso is the home pastry chef.

The love for sweets brought him to Turin at a very young age where he attended the Beccari Institute, obtaining a diploma in Confectionary Arts.

Then the continuous training between specialization courses, meetings with great chefs and competitions that have honored him with titles national and global, has fueled his passion. The warmest recognition are the emotions that Angelo transmits to his customers.

by Masso

“In my desserts I put love, passion and mind. The love for the territory guides me in the choice of raw materials; passion animates me when I mix, you have to caress and lightly touch the dough; finally, desserts must be designed with the head, as if they were buildings held together by the right balance of ingredients. "

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 Pasticceria Di Masso, Scanno (AQ) ABRUZZO