Parrozzo is a traditional cake from the Abruzzo region in Italy. It is mainly found in the towns and communes of Pescara, Chieti, and Teramo. This delicious cake has a rich history that dates back to the early 19th century.
The Parrozzo cake was created by Luigi D’Amico, a pastry chef from Pescara, in 1818. It was originally made as a gift for the poet Gabriele D’Annunzio, who was visiting the region at the time. The cake was named “Parrozzo” after the local dialect word “parrozzare,” which means to crush or crumble.
The Parrozzo cake is made with a combination of almond flour, semolina, eggs, and sugar. It has a distinctive dome shape and is typically covered with a layer of dark chocolate. The cake is known for its dense and moist texture, with a slightly sweet and nutty flavor.
The Parrozzo cake has gained recognition as a traditional agricultural food product (PAT) in Italy. This recognition ensures that the cake is made following specific specifications and using traditional methods. The PAT recognition guarantees the authenticity and quality of the Parrozzo cake.
Sources:
1. “Parrozzo” – Wikipedia.it
2. “Parrozzo: la storia del dolce abruzzese” – Abruzzo24Ore.it