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Frimpong The Travelling Bear | all galleries >> Frimpong's trips 2004 -2012 >> Frimpong in Torino - by Bruna K. > Frimpong & Signor Mautino
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Frimpong & Signor Mautino
14-FEB-2007 Bruna K.

Frimpong & Signor Mautino

Torino (Italy)

Signor Mautino is a great confectioner,
now he’s over 80, but he keeps on working
and selling all the typical cakes and chocolates and cookies,
which are one of the pride of Torino gastronomy.
Here I’m sitting on a bag of fresh home baked “Torcetti”,
a very typical sort of piedmonts biscuits.
Signor Mautino graciously offered me the whole bag…yummy!
And he gave me also the recipe…
Torcetti (Little Twists)

1 lb. Butter
5 cups sifted flour
1/2 cup warm milk
1/2 Tbsp. Sugar
1 Tbsp. Anise flavoring
1 yeast cake ((I use one dry package))
2 eggs, beaten
1 lb powdered sugar

Mix butter with milk, sugar and anise. Stir in the yeast and let set til
dissolved and starts to rise. Add yeast mixture to flour. Beat in eggs.
Add more flour if necessary. Knead lightly. Let rise about 1 hour.
Cover bread board with confectioners sugar. Break off small pieces of
dough, roll into long strips and shape into figure eights, crescents,
twists or knots. Place on greased baking sheet and bake at 375 degrees
for 12 to 15 minutes. You can roll again in powdered sugar when just
warm. Taste them first and decide. Yields 6 dozen cookies.

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Luanne T 07-Jul-2015 16:51
Thank you Soooo much for adding the recipe. I just read a biography of my GGG grampa, Philippe Cardon, and found out that he used to make these in Prarostino, Torino, Italy in the 1840's and in Utah, USA, in 1850's when he emmigrated there, for the grandkids. I very much wanted the recipe to get to know him better.
Can't tell you what this means to me. Torcetti anyone? =]
Katherine15-Feb-2007 01:50
Signor Mautino looks like a very kind man...and a good cook too!