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“Croccante” is a typical dessert from the Apennines.
If you have never tried it, we would definitely recommend finding a pastry shop that actually makes “croccante”, or at least a shop that sells the handmade version. It can be a great souvenir to take home and enjoy with family and friends.
In the Modena Apennines you can find this delicacy mainly in Sestola and Fiumalbo, where food festivals are often organised to celebrate it, but it can also be found in other villages in the area.
Today’s recipe for “croccante”, or almond brittle, originates from the traditional version that was served at the table of the Governor of the Ancient Province of Frignano, and also at weddings, births and special occasions. Even today, it is made entirely by hand. Skilled hands first combine almonds, sugar and honey and then roll out a thin sheet of the mixture; it is then put in the oven, and, while still hot, moulded into the desired shape.
In Fiumalbo, rolls are created in a classic cylindrical shape, but it can also be shaped into various other forms (from eggs and decorations to veritable sculptures).
The classic version, in keeping with tradition, is made with almonds, but nowadays it is also made with hazelnuts, pistachios and blueberries.
In short, it is a dessert loved by all, and which we recommend you try as soon as you come to the Apennines!
Croccante recipe
If you wish to experiment with making croccante at home, here is a recipe to follow!
INGREDIENTS
1 kg sugar
1 kg peeled almonds
METHOD
You begin the process by caramelising the sugar in a copper pot at 180°C, then by adding the almonds and lowering the heat. Mix everything well and turn off the heat.
When the mixture is still hot, transfer it onto a cold surface, such as marble, and start to shape it with a rolling pin according to the shape you wish to obtain (if you want to get more creative, you can join several pieces together by using caramelised sugar as a glue).
