{"id":2924,"date":"2025-08-20T14:53:52","date_gmt":"2025-08-20T12:53:52","guid":{"rendered":"https:\/\/www.tirano-mediavaltellina.it\/?post_type=esperienza&#038;p=2924"},"modified":"2025-08-27T23:46:17","modified_gmt":"2025-08-27T21:46:17","slug":"bisciola-valtellinas-festive-sweet","status":"publish","type":"esperienza","link":"https:\/\/www.tirano-mediavaltellina.it\/en\/experience\/bisciola-valtellinas-festive-sweet\/","title":{"rendered":"Bisciola: Valtellina\u2019s festive sweet"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]<\/p>\n<p>When it comes to uniting flavours that sum up the words ancient, intense, and unforgettable, a piece of\u00a0<strong>Bisciola<\/strong>\u00a0ticks all the boxes. Also known as \u2018panettone valtellinese\u2019, or \u2018pan di fich\u2019 (bread of figs) in the local dialect, this delicacy is never far from the table in Valtellina, especially not over the festive period. The origins go back centuries and there\u2019s an air of mystery surrounding the beloved bisciola \u2013 rumours suggest its recipe goes back to the year 1700, when Napoleon spent time in Valtellina before the final battles of the First Italian Campaign.<\/p>\n<p><strong>This dessert has all the hallmarks of down-to-earth, wholesome cooking<\/strong>\u00a0\u2013 it\u2019s enriched with dried fruit (figs, raisins, walnuts, hazelnuts and pine nuts), which lend an irresistible sweetness and crunch to every single mouthful, unleashing t<strong>he inimitable scents and flavours found only in Valtellina.<\/strong>\u00a0In short: the ultimate way to round off every meal.<\/p>\n<p><strong>Here\u2019s the recipe:<\/strong><br \/>\nIngredients (feeds 4):<br \/>\n100 g whole milk<br \/>\n2 eggs<br \/>\n40 g butter<br \/>\n40 g sugar<br \/>\n200 g white flour<br \/>\n\u00bd sachet of yeast<br \/>\nA pinch of salt<br \/>\nA little grated lemon peel<br \/>\n100 g walnuts<br \/>\n20 g pine nuts<br \/>\n100 g sultanas<br \/>\n60 g hazelnuts<br \/>\n150 g dried figs<\/p>\n<p><strong>Preparation:<\/strong><br \/>\nAccording to tradition, the first step when preparing your bisciola is to knead the milk, egg, butter (soft\/at room temperature), sugar, flour, yeast and salt in a large bowl until you\u2019ve got a smooth, well-mixed and fairly soft dough. Add as much or as little of the lemon zest as you like, as well as the dried fruit (all finely chopped).<br \/>\nWhen all the ingredients are well mixed, lay out the dough on a floured surface and shape it with your hands into an elongated form. Now put your bisciola into a buttered baking tray with a slice down the middle to ensure that it will bake well throughout. To add a touch of colour to your dessert, brush it with a beaten egg and place it in the oven for 30\u201340 minutes at 160\u2013180\u00b0C.<\/p>\n<p><strong>Next level:\u00a0<\/strong>Serve your Bisciola with whipped cream, coffee, or stick to tradition and soak it in grappa.<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text css=&#8221;&#8221;] When it comes to uniting flavours that sum up the words ancient, intense, and unforgettable, a piece of\u00a0Bisciola\u00a0ticks all the boxes. Also known as \u2018panettone valtellinese\u2019, or \u2018pan di fich\u2019 (bread of figs) in the local dialect, this delicacy is never far from the table in Valtellina, especially not over the festive period. [&hellip;]<\/p>\n","protected":false},"featured_media":2926,"template":"","meta":{"_acf_changed":false},"categoria-esperienze":[66,57,67],"categoria-territorio":[39],"class_list":["post-2924","esperienza","type-esperienza","status-publish","has-post-thumbnail","hentry","categoria-esperienze-excellence-of-valtellina","categoria-esperienze-food-and-wine","categoria-esperienze-valtellina-recipes","categoria-territorio-teglio"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bisciola: Valtellina\u2019s festive sweet - Tirano Media Valtellina<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tirano-mediavaltellina.it\/en\/experience\/bisciola-valtellinas-festive-sweet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bisciola: Valtellina\u2019s festive sweet - Tirano Media Valtellina\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text css=&#8221;&#8221;] When it comes to uniting flavours that sum up the words ancient, intense, and unforgettable, a piece of\u00a0Bisciola\u00a0ticks all the boxes. Also known as \u2018panettone valtellinese\u2019, or \u2018pan di fich\u2019 (bread of figs) in the local dialect, this delicacy is never far from the table in Valtellina, especially not over the festive period. 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