On the occasion of Christmas 2019, Boxmarche turned Corinaldo’s iconic dessert, la Pecorella, into a gadget and renamed it “Pecorelle for Research.” They were sold in limited edition packages to raise funds for AIRC, the Italian Association for Cancer Research. They were instantly sold out, helping researchers make cancer more curable.
Find out how to make Pecorelle at home using the Minelli Sisters’ recipe.
These filled biscuits are a typical Christmas treat in Corinaldo: Pecorelle were baked on the eve of Epiphany and used to decorate the “Befana’s Palm”. For this occasion, a large laurel branch would appear, decorated with candies, oranges, tangerines and toys for children.
Their name comes from their crescent shape, resembling a lamb curled up with characteristic “pinches” on the surface, similar to a coat.
These three sweets are the result of an ancient, secret family recipe preserved by Tiziana and Anna Minelli. Simple ingredients, a concentrate of pleasure, aromas and energy.
For the dough, which is thin and crisp, the ingredients were: wheat flour, extra virgin olive oil, white wine and granulated sugar.
The rich filling consists of walnuts, local sapa (reduced grape must), cinnamon, grated orange and lemon peels, sugar, and breadcrumbs.
This is how an ancient tradition can support the work of AIRC researchers and open new frontiers in the fight against cancer.
