1 kg. of flour
1 kg. of sugar
300 grs. of almonds
200 grs. of cedar and scorzette (candied fruit)
2 envelopes of vainiglia
2 cinnamon envelopes
5 nails of carnation crushed
3 green oranges
3 green mandarins
3 grated green lemons
3 grs. of ammonia for sweets
250 grs. of lukewarm water
The mostacciolis have form to rhombus. They draws their name from the habit of the farmers to pour some must in I mix him to make him/it more dessert.
The sosamiellis owe their name to the characteristic form to “S”. anciently They was of three types: noble sosamiello, sosamiello for bagpipers and sosamiello of the good walk. The distinction was due different agl'ingredienti, more expensive, that were used in operation of the role of the people to which you/they were offered.
The roccocòs draw the name from the French term “rocaille” for the form to Baroque and roundish shell.
To put the fountain flour on the spianatoia, to add to the center the sugar and the other ingredients. To also incorporate the ammonia and 250 grs. of lukewarm water, to mix well. When pasta is hard, to make so many buns and to put her on an oven plate anointed., to brush the surface with a beaten egg. To bake and to cook to 200° for about 35 minutes.
Il Ristorante “Le Palme”, adagiato nel verde delle colline sorrentine, è una splendida “finestra” sul Golfo di Sorrento e di Napoli. Aperto a pranzo e cena, “Le Palme” è adatto per festeggiare anniversari e matrimoni o semplicemente per trascorrere una giornata, una serata in un'atmosfera luminosa, caliente e rilassante.