Mostaccioli - Sardelizia - Prodotti di Sardegna
The cakes will be sent a fortnight after the order, the time required to achieve them.
They are indicated in the island as sweets from the prevailing rhomboid shape, obtained by the use of molds and forms, or simply by cutting the dough with a knife "by eye". The mostaccioli fall into two categories: those made from almonds, glazed and variously adorned with the execution of stylish designs in royal icing, and those typical of Origin: Oristano, from mixing flour based subjected to long leavening, covered with a thin layer of frosting.
The mostaccioli i were served on the occasion of festivals and festivities, all over the oristanese and beyond, along with stalls torronai were sellers of mostaccioli.
Modalitíæ preparation: prepares a dough made of flour (scetti sardu), hot water, ievito bread (frammentu), that the housewives kept from week to week, including a bakery and another.
In addition to flour, water and yeast, mix the sugar, lemon rind and cinnamon, then let the dough rest for twelve days or so to allow a slow rising.
For their modeling is the uscavano Mollus, wooden forms rhomboid.
The mostaccioli Origin: Oristano, popular with slight variations in name and in the preparation, even in different countries located at the mouth of the Tirso.
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