Step by step

Sift the cocoa powder on top of the biscuit crumbs and then add 100g of sugar and the grated zest of an orange. Pour in the milk little by little, stirring all the time and then let the mixture cool.

When working with the citrus fruit zest, such as lemon or orange, but also with mandarins and clementines, always take care not to use the white part, or pith. It is bitter and indigestible.
Aranciotto is a dessert specialty from Sicily, a region famous for its delicious oranges that are the envy of the world. And in the town of Cefalù (PA) there is a town called Aranciotto.


apulian product pasta rice