Valle di Assisi - 4 star Hotel Assisi - Spa Hotel Assisi - Resort Assisi

Autumn and winter are greedy seasons, seasons that invite you to take refuge at home, in restaurants or in tea rooms to fully enjoy the joys of the palate. Thanks to the cold temperatures and the few hours of sunshine, the sweetest sins of gluttony seem just innocent vices. And that’s right! Referring to gluttonies, in Umbria you should taste the Rocciata of Assisi, a true pleasure composed by dried fruit, with a very sweet heart.

To the taste buds, this specialty seems similar to the strudel, but the sphere shape - rocciata means "round" - and the differences of consistencies (internal and external) clearly distinguish it from the Austrian dessert. To add flavor to this dried fruit mosaic, someone add cinnamon, cocoa, pine nuts or jam. The vinsanto gives the decisive touch, which can also be reproduced with Marsala or other "dry" liqueurs. A peculiarity of the Rocciata di Assisi is its conservation: it can be kept for a long time in a cool place - but not in the fridge - and it maintain perfectly for a couple of days. An excellent strategy to carry on the pleasure, don’t you think?

Every family in Umbria jealously preserves its own recipe of Rocciata, also the family of the Hotel Valle di Assisi. And we share it with you, just now!

So, good preparation and…enjoy it!



  • 250 g flour
  • 50 g sugar
  • 1/2 glass of olive oil
  • Warm water
  • 100 g sultanas
  • 100 g walnuts
  • 100 g prunes
  • 100 g dried figs
  • 100 g hazelnuts
  • 1/2 kg sliced apples
  • 100 g almonds
  • 1/2 glass vinsanto
  • A pinch of salt
  • Icing sugar



The Rocciata di Assisi takes about an hour and 40 minutes to be ready ... but it's worth every second!

Let’s start with the dough, made with flour, half a tablespoon of sugar, 2 tablespoons of olive oil and a pinch of salt. Then add enough warm water to obtain a rather soft dough, which you will leave to rest for half an hour.

It’s the turn of the filling now: peel and slice the apples, chop prunes, dried figs, almonds, hazelnuts and walnuts. Mix the ingredients, add sultanas, the residual sugar and 1 tablespoon of oil. Finally soften the mixture with the vinsanto (or another liqueur).

Pull the dough thinly and put the damp mixture in it, sprinkling the surface, but leaving the edges uncovered. Finish by rolling it all up very tightly. Place the roll in a horseshoe shape on a rather large, buttered baking sheet. The last touch now: brush the surface with some oil and put it in the oven: 200 ° for 40 minutes.

Once cooked, let the rocciata cool and sprinkle with delicious icing sugar.

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