Umbrian Rocciata

Name: Umbrian Rocciata
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Extra virgin olive oil 3 ½ tbsp; Water ½ cup; Fine salt to taste; Golden delicious apples 0.88 lb; Sugar 0.3 cup; Raisins 0.4 cup; Pine nuts 0.6 cup; Walnut kernels 1.8 oz; Unsweetened cocoa powder 2 tbsp; Cinnamon powder 2.4 tsp; Rum 3 oz; Lemon peel 1; Alchermes to taste; Powdered sugar to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 50 min
Cook time: 30 min
Serving: 8
Cost: High

PRESENTATION

Recipe by
Silvia Sciattella

The Umbria rocciata recipe is such a standout treat, especially during the holidays in Central Italy. Really, you find it in Assisi and all over the Umbrian hills. This traditional Umbrian dessert is a true local pride—no question. The name comes from ‘arrocciare,’ meaning to twist or coil, which gives you this tender, spiral pastry filled with a sweet and moist mix. Basically, it's like an Italian apple strudel, but with that special Umbria twist. You’ll love the flavor mix. I mean, apples, nuts, a hint of cocoa, plus the main brush of alchermes—a bright red Italian liqueur. And the sauce? It’s got a tangy taste from the apples and liqueur, combined with a sweet and nutty flavor. Every bite is a little celebration of local tradition.

In the Umbrian and Marche regions, families have their own versions—adding extra fruit or different nuts, depending on what’s available. The Umbria rocciata recipe often shows up at Christmas tables or during fall harvest festivals. But, to be honest, it's really good any time you crave something special. And listen, people talk about how the dish might have been influenced by the Longobards or even Austrian soldiers from the past. It’s amazing—how a simple pastry dough can hold so much history and bring folks together. The crispy, golden crust after baking makes it even better. Really really good.

Whether known as rocciata di Assisi or just a favorite among Italian regional desserts, there’s always something new to learn about this Umbrian pastry. Exploring these recipes might even inspire you to try other sweets with alchermes—there's a whole world of Umbrian cuisine waiting to be tasted and shared with friends. So, next time you’re hunting for something special, consider this delicious piece of history. Enjoy those rich flavors and stories that come with it.

INGREDIENTS

Type 00 flour 2 cups (250 g)

Extra virgin olive oil 3 ½ tbsp (50 g)

Water ½ cup (110 g)

Fine salt to taste

For the filling: Golden delicious apples 0.88 lb (400 g); Sugar 0.3 cup (60 g); Raisins 0.4 cup (60 g); Pine nuts 0.6 cup (80 g); Walnut kernels 1.8 oz (50 g); Unsweetened cocoa powder 2 tbsp (15 g); Cinnamon powder 2.4 tsp (10 g); Rum 3 oz (90 g); Lemon peel 1

For garnishing: Alchermes to taste; Powdered sugar to taste

Preparation

How to prepare Umbrian Rocciata

To prepare the Umbrian rocciata, start with the dough. Pour the flour onto the work surface, make a well, and add the oil 1, salt 2, and water gradually while mixing with a fork 3.

Pour it a little at a time to avoid lumps 4. Then, knead by hand 5 until you have a smooth ball. Wrap in plastic wrap and let it rest in the refrigerator for at least an hour 6.

Meanwhile, prepare the filling. Pour 2 oz of rum over the raisins and let them soak 7. Then peel the apples 8, cut them into 4 parts to remove the core, and chop into cubes 9.

Grate the lemon zest 10, add the sugar 11, cinnamon 12,

the cocoa powder 13, walnuts broken by hand 14, pine nuts, and drained raisins 15,

the remaining 1 oz of rum 16 and mix to completely blend the ingredients 17. Now that it's ready, retrieve the dough and roll it out with a rolling pin on a lightly floured surface until you get a very thin sheet 18.

Distribute the filling over the entire surface, leaving a couple of inches from the edges 19, then roll to form a cylinder 20 and then roll again to form a spiral 21.

Transfer the spiral to a baking sheet lined with parchment paper 22 and bake in a preheated static oven at 356°F for about 30 minutes. Once cooked, brush it with a little Alchermes 23 and sprinkle with powdered sugar while still warm. Your Umbrian rocciata is ready 34.

Storage

The Umbrian rocciata can be easily stored under a cake dome for 4-5 days.

Freezing is not recommended.

Tip

The amount of dried fruit in the Umbrian rocciata can be increased or decreased according to your taste! Instead of Rum, you can use Vin Santo, Cognac, or the Marchigiano Mistrà (anise-flavored liqueur).

For the translation of some texts, artificial intelligence tools may have been used.

Umbrian Rocciata

PRESENTATION

INGREDIENTS

How to prepare Umbrian Rocciata

Storage

Tip

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