This was a very common cake in Mugello and Apennines. The word "scappellotti"
was used to represent "marroni" whose bottom was removed by
a knife; they were boiled with laurel, fennel and salt. "Ballotte"
are called chestnuts which are boiled, without being cut, in lightly salted
water. "Tigliata" was prepared with the most beautiful and biggest
"marroni", completely peeled and boiled in salted water with
laurel and fennel.
It was usually to it "tigliata" the day of "Santi"
( The first day of November) in Barberino di Mugello.
Text Tebaldo Lorini
Translated by Gianna Toni
|
