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| Course | Dessert |
|---|---|
| Place of origin | Italy |
| Region or state | Abruzzo |
| Main ingredients | Sugar,eggs,semolina,almonds,orange orlemon,dark chocolate |
Parrozzo (Italian:[parˈrɔttso]) orpanrozzo (Italian:[ˌpanˈroddzo]) is acake from theAbruzzo region ofItaly. It is traditionally served as aChristmas dessert, but may also be enjoyed year round.
Parrozzo is officially designated as aprodotto agroalimentare tradizionale (PAT) of Abruzzo.[1]
Parrozzo was invented in 1920 by Luigi D'Amico, a bakery owner in Pescara. D'Amico wanted to create a cake that resembled the traditional rough bread made by local farmers with corn flour.Parrozzo has the same round shape as the bread, contains eggs to mimic the yellow of the corn, and is covered with a layer of dark chocolate reminiscent of the burnt surface of the bread.
The first person to tryparrozzo was the poetGabriele D'Annunzio. Afterwards, he composed amadrigal called "La Canzone del Parrozzo" (lit. 'The Song of Parrozzo'), written inAbruzzese dialect:
"È tante 'bbone stu parrozze nove che pare na pazzie de San Ciattè, c'avesse messe a su gran forne tè la terre lavorata da lu bbove, la terre grasse e lustre che se coce… e che dovente a poche a poche chiù doce de qualunque cosa doce…"
The dough ofparrozzo is made ofsemolina (alternatively yellow or white flour withcorn starch), sugar, eggs, groundalmonds, almond extract, and orange or lemonzest. All ingredients are mixed and baked in a round aluminum tray. When the cake has cooled, it is removed from the tray and covered with moltendark chocolate.
