Biscotti di San Martino

Biscotto di San Martino

Hard version with anise
Type	sweet
Place of origin	Italy
Region or state	Sicily
Main ingredients	Anise in hard version and sesame in soft version
Media: Biscotto di San Martino

Biscotto di San Martino are traditional Sicilian biscuits, which are prepared for the feast of San Martino di Tours on November 11.^[1]

The biscuits are prepared in a hard version and a soft version.

The hard version consists of a dry biscuit, flavored with anise seeds, which is called tricotto because it is baked three times; traditionally, this type of biscuit is enjoyed soaked in wine.

Wikimedia Commons has media related to Biscotto di San Martino.

• Salvatore Farina: Dolcezze di Sicilia. Arte cultura storia e tradizioni dei dolci e della pasticceria siciliana 2003, ISBN 88-8243-084-7
• Alba Allotta (18 September 2012). La cucina siciliana. Newton Compton Editori. pp. 608–. ISBN 978-88-541-4612-9. Retrieved October 12, 2024.
• Joël Robuchon (2009). Larousse Gastronomique: The World's Greatest Culinary Encyclopedia. Hamlyn. ISBN 978-0-600-62042-6.
• Gary Hunter; Terry Tinton; Patrick Carey (2008). Professional Chef: Level 3 S/NVQ. Cengage Learning EMEA. pp. 339–. ISBN 978-1-84480-531-0.
• Glenn Rinsky; Laura Halpin Rinsky (20 March 2014). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Wiley. pp. 149–. ISBN 978-1-118-06066-7.

This cuisine-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e