I DOLCI - Prodotti Tipici del Parco Nazionale dei Monti Sibillini

CACIONI, PIEGONI O PIEGATI

A large filled pasta in the shape of a half-moon that can be either savory or sweet. The wrapper is shiny yellow and crunchy (from brushed egg yolks) and there are many kinds of fillings: ricotta, eggs, sugar, pecorino, or enriched with cocoa powder (this last not a recent innovation, as “chocolate cacioni” have been made for over 50 years).

Gian Fornaio

Amandola (AP) - Piazza Risorgimento, 43 - Tel 0736 847440

La Madia

Amandola (AP) - Villa San Cristoforo, 12 - Tel. 0736 847844

Forno Lele

Montemonaco (AP) - Via Roma, 40 - Tel. 0736 856213

Forno Silvi

Montefortino (AP) - Via Circonvallazione, 43b - Tel. 0736 859459