Traditional Cuisine

Valleluce’s dishes and recipes.

Panemmollo

The Panemmollo is the most known and typical dish of Valleluce. It was the meal the citizens of Valleluce could afford, the daily meal at home and at work. In the past, people lived with the harvest of their own farmland and they could not bake bread everyday, therefore to feed the whole family and use the hardened bread, the Panemmollo was born. It was in fact the solution to all these necessities because it could be eaten even by babies and the elderly. It is prepared with all kinds of garden vegetables, lain on bread layer soaked with vegetable broth with the addition of pieces of pork rinds ham or sausage. When it was time to go work in the fields, women used to carry the Panemmollo baskets on their heads with a place mat called “spara” and at lunchtime they served it laying down on a tablecloth on the ground around which every member of the family sat.

Calascioni

The calascioni are the sweets that are traditionally prepared for Easter and the Easter period. They are made with a puff pastry prepared with flour, albumen, olive oil, sugar and white wine. The filling is prepared with ricotta, egg yolk, vanilla and lemon peel dosed in base of the quantity of ricotta and sugar. In the preparatory phase, the filling is lain down on the puff pastry in several small quantities and coved with another puff pastry. At a later time, the various unities are divided with a cutter wheel and the surface is spread with a mixture of beaten egg and sugar and then baked. A variety of the calascioni is prepared in the same period in Sant’Elia, which is called “canascioni” and it’s prepared with a savoury puff pastry and its filling is made with various kinds of dry cheese.

Cruspole

The cruspole are the traditional sweets that are usually prepared for the various spacial occasions such as weddings, First Communions, Confirmations, Baptisms and the Patron Saint’s Festival. They are prepared with a puff pastry made with flour, eggs, sugar, butter, yeast and vanilla. The phyllo dough is then cut in little strips with a cutter wheel, intertwined, fried in a pan with hot olive oil and covered with a rich sugar layer at the end of the cooking.