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Recipe: the Sfratto dei Goym from Pitigliano, in the province of Grosseto

Friday 23 june 2017

Typical pastry from the village of Pitigliano which has an ancient story and a particular name and that you can find only in this area of Maremma.

Recipe: the Sfratto dei Goym from Pitigliano, in the province of Grosseto


For this week’s recipe from the Traditional Cooking section we would like to let you know about a typical pastry from Pitigliano, in the province of Grosseto, which has a very particular name and history: we are talking about the Sfratto dei Goym. This typical pastry is called after an event that dates back to around 1600 when the messenger of Pitigliano, under Cosimo II de’ Medici’s will, used to go from home to home of Jewish people to knock on their door with a long stick; the Gran Duke had decided that Jewish people had to be evicted and gathered in a single district. From there what originated is the name sfratto (which means eviction, made by the goym or the non-Jews) and the typical shape of the pastry, which resembles exactly the stick of the messenger, about 20 cm long. It is suitable for the winter period, according to the tradition, even though its production has been extended for the whole year. This delicious pastry also became a Slow Food Presidia and it represents the perfect merging of Jewish culture and the Maremma one.


For the puff pastry:

  • Wheat flour 400 gr
  • Sugar 250 gr
  • White wine ¾ of a glass
  • Extra virgin olive oil 50 gr
  • A pinch of salt

For the filling:

  • Honey 350 gr
  • Shelled walnuts 350 gr
  • Orange zest
  • Nutmeg, cinnamon to taste


        First, you should start by preparing the filling. Take a small pot and pour the honey that will have to cook on low heat for about 20 minutes, being extremely careful not to burn it. Then, you can add the shelled walnuts, the orange zest, nutmeg and cinnamon according to your personal taste and finally mix the mixture. Leave the pot aside and let it cool down. Now you can start making the puff pastry by mixing the wheat flour with the sugar, then add the oil and the wine that will help you knead the dough and lastly add a pinch of salt. Using a rolling pin, flatten the dough and cut it into stripes about 20/25 cm long on which you will put the filling, which will have cooled down in the meantime; then, roll them and cut the extra dough. Brush them with some oil and put them in the oven for 20/25 minutes at 180°. Once they will be cooked, they will have to cool. To serve them you can cut them into thin slices and then the dessert is ready. 



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