Traditional pastafrolla of the empire, mixed with extra virgin olive oil.
It is a typical dessert of the Empire, the area where the oil becomes the king, replacing butter in many preparations. It is cooked in a wood oven.
The stubborn name comes from the dialectal strosci'a = break / break. In fact, its very high content of oil makes it very friable and has always been consumed by breaking it with your fingers rather than cutting it with the knife. It goes without saying that the most suitable oil for this preparation is the sweet, gentle Liguria virgin and with a very low acidity.
FARINE type 00, huile d'olive vierge extra, levure de pain des anges : (diphosphate disodique E450, carbonate acide de sodium E500).
| Energy | 2170/519 kJ/kcal |
| Fat | 25g |
| Saturates | 4g |
| Carbohydrate | 39g |
| Sugars | 19g |
| Protein | 6g |
| Salt | 0.01g |
| Fibre | 1.2g |
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