Guastedda
Guastedda 3
A definite specialty from Enna is the “guastedda” also called “vastedda cu sammucu” or “nfigghiulata”. It is a cake with medieval origins that is abundantly stuffed with chunks of sausage and Tuma, but also can be filled in various ways. Unlike guastedda in Palermo, which is a loaf of bread that is stuffed after cooking, the ennese version is a kind of flat bread seasoned before cooking in the oven, and is prepared, as usual, with simple ingredients. The dough is made using wheat flour, natural yeast or beer, water, salt, lard, milk and eggs; the whole thing is finally sprinkled with elderflower. It is essential that it is cooked in a wood oven to make it golden and fragrant.

 

 

  Click to listen highlighted text! A definite specialty from Enna is the “guastedda” also called “vastedda cu sammucu” or “nfigghiulata”. It is a cake with medieval origins that is abundantly stuffed with chunks of sausage and Tuma, but also can be filled in various ways. Unlike guastedda in Palermo, which is a loaf of bread that is stuffed after cooking, the ennese version is a kind of flat bread seasoned before cooking in the oven, and is prepared, as usual, with simple ingredients. The dough is made using wheat flour, natural yeast or beer, water, salt, lard, milk and eggs; the whole thing is finally sprinkled with elderflower. It is essential that it is cooked in a wood oven to make it golden and fragrant.    

 

 


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