Parrozzo

Parrozzo is a traditional Italian dessert originating from the Abruzzo region. It is a modern take on a classic cake that was once made with cornmeal and flavored with a variety of ingredients. The modern version of Parrozzo is made with a mixture of almonds, sugar, chocolate, and eggs.

History

Parrozzo was first created by Luigi D'Amico, an owner of a bakery in Pescara, in the early 20th century. The name "Parrozzo" is derived from the word "pan rozzo" which means "rough bread" in the local dialect. This name was chosen to pay homage to the traditional bread of Abruzzo which was made from cornmeal and baked in a wood-fired oven.

Preparation

The preparation of Parrozzo involves creating a batter from ground almonds, sugar, and eggs. This batter is then baked in a dome-shaped mold to give the cake its distinctive shape. Once the cake has cooled, it is covered in a layer of dark chocolate.

Cultural Significance

Parrozzo is a significant part of the culinary tradition in Abruzzo. It is often prepared for special occasions and during the holiday season. The cake is also a popular gift item and is commonly packaged in a distinctive triangular box.

See Also

• List of Italian desserts
• Cuisine of Abruzzo