Outside Italy, few know that apple strudel is actually a very Italian dessert and not just a Viennese speciality. You will find it in patisseries all over Trentino Alto Adige, Veneto and Friuli Venezia Giulia, all territories that, historically and culturally, have had strong links with the old Austro-Hungarian empire and (partly) share the same culinary heritage.
In Veneto and Friuli dialect it is called strucolo de pomi, whilst in Trentino Alto Adige it is called either strudel di mele or apfelstrudel, its Viennese name. In all these three Northern Eastern regions you can actually find different types of strudel/strucolo: sweet, savoury, baked or boiled. Sometimes they are based on the traditional paper-thin strudel pastry, other times on a yeasted dough or even a potato dough (like gnocchi).
Strudel di mele (apple strudel) is perhaps the most famous: crackling extra-thin pastry enclosing a cinnamon-spiked filling of apples and raisins. Continue reading “Strucolo de pomi o strudel di mele (apple strudel from Friuli Venezia Giulia, Veneto and from Trentino Alto Adige)”
Italian home cooking 