Percoca col pizzo is a traditional dessert from the Campania region in Italy. It is a delicious pastry made with a sweet dough filled with a peach jam and topped with a crumbly almond crust. This dessert can be found in various towns and communes of Campania, including Naples, Salerno, and Caserta.
To make Percoca col pizzo, you will need ingredients such as flour, sugar, butter, eggs, peaches, almonds, and lemon zest. The dough is prepared by mixing flour, sugar, butter, and eggs until a smooth consistency is achieved. The peach jam is made by cooking peaches with sugar and lemon zest until it thickens. The almond crust is made by combining ground almonds with sugar and butter.
Once the dough is ready, it is rolled out and filled with the peach jam. The almond crust is then crumbled on top of the jam-filled dough. The dessert is baked in the oven until golden brown and the crust becomes crispy. Percoca col pizzo is typically served as a sweet treat during special occasions or as a dessert after a meal.
Percoca col pizzo is recognized as a traditional agri-food product (PAT) in Campania. This recognition ensures that the dessert is made following specific specifications and traditional methods. The PAT recognition aims to preserve and promote the culinary heritage of the region.
Sources:
– “Percoca col pizzo: la ricetta del dolce campano” – Giallo Zafferano (giallozafferano.it)
– “Percoca col pizzo” – Pasticceria De Bellis (pasticceriadebellis.it)