JUST LIKE THEY USED TO MAKE IT…
Master baker Erminia is pleased. She loves her job and she especially loves her giglietti. She prepares them according  to the historic recipe and she uses exclusively ingredients tha tare produced in the Monti Prenestini area.The eggs are from organic chicken farms; the flouris from local wheat which is stoneg round by a centuries-old mill. Everythingis genuinely good, local, organic and produced in the Rome countryside.  

THE RECIPE FOR THE GIGLIETTO DI PALESTRINA 

Palestrina’s giglietto, is a crispy , traditional cookie , a true expression of culinary excellence from the Rome countryside. The recipe is easy: – 3 eggs – 250g sugar – 250g flour. Whisk the eggs and the sugar until frothy, gradually add the flour. On a well-floured work surface use a small amount of dough at a time and pull out three pieces into elongated shapes. Join the three pieces and bend down one on each side which give the effect of flower petals. The cookies should rest a few minutes before being baked. Bake for10 minutes at 180 degrees centigrade. The giglietto cookie is pale in color and should not be cooked until golden brown!!

THE HISTORY OF THE GIGLIETTO

This unique recipe was brought to Italy by the cooks of Palestrina’s noble Barberini family who discovered the flower-shaped cookie during the1600’s while in France. They liked the cookie so much that when they returned to Palestrina they decided to continue making this treat. Since then, the giglietto cookie has been a representative symbol of the town of Palestrina.