Twisted shaped Valle d'Aosta biscuit - Torcetti di Saint Vincent

Product type: baked product
Region of origin: Valle d'Aosta
Price: low

These typical twisted cookies arrive directly from the lovely town of Saint Vincent in Valle d'Aosta, but they are also very popular in Piedmont region, where they are only a bit more buttery than the neighbors friends. Appears to have been fond of these cakes the queen Margaret, wife of Umberto I of Savoy, so much that during her stay in Valle d'Aosta, she gave the servants the necessary provisions to make an abundant supply.

They are donut-shaped biscuits, also called "torcetti" for their twisted dough. The realization is not difficult but it requires a good dose of patience because of the long dough resting time. The ingredients are very few: flour, sugar, yeast, butter mixed together to obtain a simple but very fragrant and sweet taste. They are durable if stored in cans so that they can be eaten cold but even freshly baked accompained with white perfumed local wine, eggnog or tea. But they match well also with an hot chocolate. 

If you want to buy some fresh made torcetti from local italian pastries and producers, just contact us.

You can also try to do them by yourself, following the authentic torcetti recipe, prepared by the 3 Star Pastry Chef Maurizio Santin for "Gambero Rosso".


  • 250g   "00" Flour
  • 100g   Soft Butter
  • 2g       Freeze-dried Yeast
  • 80 g    Water
  • 110g   Sugar
  • A pinch of salt

Sift the flour in a large bowl and add the yeast, a teaspoon of sugar and a pinch of salt. Mix, make the fountain and pour 80 g of slightly warm water. Then mix on the floured pastry board and knead the dough for about ten minutes, spreading it and wrapping it and beating it three or four times on the table.

When the dough is well worked, collect it in a ball and put it back in the floured bowl. Cover with a damp cloth folded in four to let rise until doubled (about an hour and a half).

After this time, knead the dough again for another ten minutes, incorporating the soft and chopped butter and let it rise again for about an hour.

Spread about 100 g of sugar on a plate. Divide the dough in two and, rolling it on a floured surface, form small rolls as thin as a pencil.

Cut them into regular pieces of about 15 cm, pass them in sugar by coating them completely then close them by overlapping the ends and pressing lightly so as to obtain drip rings.

Place the torcetti on a baking tray lined with baking paper and bake at 210 ° for about 20 minutes until they are golden brown.

Once cold, you can store them in an airtight tin box and eat them cold as well.