Taste and atmosphere
About
A crispy and thin traditional biscuit native to the shores of Lake Mergozzo within Verbano-Cusio-Ossola. It is an essential sweet during religious festivals in this part of Italia.
Flavors, dishes and restaurants
Cuisine
Fugascina is a rich, buttery pastry with a hint of wine aroma, handmade in the historic town of Mergozzo within Verbano-Cusio-Ossola. Originally baked for the feast of St. Elisabeth, it is now a beloved treat in lakeside cafes across northern Italia. Visit the Harita area for specific bakery locations.
Ingredients
- 500g wheat flour
- 250g butter
- 200g sugar
- 50ml dry white wine
- Lemon zest
Preparation
- Quickly mix the flour, cubed cold butter, and sugar with your fingertips.
- Add the lemon zest and white wine to knead a smooth but firm dough.
- Roll the dough out very thinly, about half a centimeter thick, onto a baking sheet.
- Bake in a preheated oven at 180C until golden brown, and cut into squares while still hot.
Practical notes before you go
Visit
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- Menus and hours can change; confirm before you go.
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