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Mostaccioli and Roccocò

Name: Mostaccioli and Roccocò
Brand: Di Gruttola
SKU: PFNMR
Price: 8.19 EUR
Availability: OutOfStock
Rating: 5 (10 reviews)

€8.19

Instead of €8.38

Mostaccioli Napoletani are classic Christmas sweets. Characterised by their rhomboid shape, they are covered with a fine but tasty chocolate icing that accompanies the inside, whose flavour is reminiscent of honey and candied fruit.

The Roccocò is the classic Neapolitan Christmas cake, a must on every Neapolitan's table. It closes the Christmas meal and accompanies all Christmas celebrations, together with other typical Neapolitan Christmas sweets.

This pack contains

1x Mostaccioli

€4.19

1x Roccocò

€4.19

Reference: PFNMR

EAN13: 8054247050689

Weight: 0.500 Kg ℮

Product subject to a natural weight loss.

Grade

The minimum purchase order quantity for the product is 2.

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Mostaccioli Napoletani or Mustaccioli Napoletani evoke the Christmas atmosphere, of cold, wintry evenings, of returning home with packages and parcels, of thinking and relaxing while watching the lighted tree, of dinners with friends and family and chatting freely.

Roccocò, together with Mostaccioli, are protagonists on festive menus from the Feast of the Immaculate Conception until the beginning of the New Year. Roccocò is a particularly hard doughnut-shaped biscuit, so it is advisable to soak it in white wine or Marsala. Their presence on the table during the Christmas festivities is a good omen.

Brand Di Gruttola

Reference PFNMR

Mostaccioli:
grano

Roccocò:
grano

uova

latte

mandorle

Mostaccioli: Farina di Grano tenero “00”, zucchero, cacao, pisto, bicarbonato d'ammonio. Copertura: cioccolato fondente.

Roccocò: Farina di GRANO tenero "00", zucchero, BURRO, MARGARINA, sale, MANDORLE, acqua, TUORLO d'uovo, chiodi di garofano, CANNELLA, noce moscata, aroma arancia e aroma mandarino, cedro candito.

Conservare in luogo fresco ed asciutto

Bag	Label
PP5 Plastic	PAP21 Paper

We are a family from Irpinia that produces artisanal bread and pasta, following traditional techniques.

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Frequently Asked Questions

Why are they called mostaccioli?

The word 'mostaccioli' comes from the Latin 'mustaceum', meaning 'made with must'. Mostaccioli are a typical sweet of southern Italy, particularly of the Campania region, which is prepared with grape must, flour, honey, nuts, spices and various flavourings. The shape of mostaccioli varies according to local tradition, but they are generally hard, crunchy biscuits, often diamond- or rhombus-shaped. The word 'mostaccioli' was therefore chosen as the name for this cake because grape must is one of the main ingredients used in its preparation.

Chi ha inventato il roccocò?

Il Roccocò è un dolce tipico della cucina napoletana, la cui origine non è del tutto chiara. Tuttavia, si ritiene che il Roccocò sia stato inventato da alcune suore del monastero di Santa Maria degli Angeli a Lavello, in Basilicata, intorno al XVIII secolo. Il Roccocò era un dolce a base di farina di grano, uova, zucchero, burro, e aromatizzato con scorza di limone e mandorle. La forma tipica del Roccocò è quella di una ciambella dura e secca, che può essere conservata per lungo tempo. Nel tempo, la ricetta del Roccocò si è diffusa in altre parti del Sud Italia, diventando un dolce tradizionale di molte regioni, come la Campania, la Puglia e la Calabria.

Who invented the mostacciolo?

Cato already mentions a recipe for small sweet buns called mustacei made of flour, must and aniseed, and many other Roman authors speak of them, saying, among other things, that they are sweets that aid digestion. In the late Middle Ages, one already encounters mostazoli, biscuits made with cooked must, whose suffix -olo suggests that from the larger shape of the Roman schiacce, they had already moved on to sweets with a smaller diameter. The Neapolitan version of this biscuit, however, seems to have been made without must, thus departing from its very etymology. In the 16th century, two recipes for mostaccioli are mentioned by Bartolomeo Scappi, cook in the Vatican kitchens under Pope Pius IV and Pope Pius V, in one of his works. Scappi calls them small dry pastries and states that they can also be served at the opening of particularly rich lunches.