Recipe: Croccante di Fiumalbo, the intriguing sweet treat from the Modena Apennines

Ph. Dolci Delizie San Rocco – Il Croccante Tradizionale di Fiumalbo

Nestled amongst the mountains of the Tuscan-Emilian Apennines, where time seems to pass more slowly and traditions still preserve the authentic flavour of life in days gone by, lies Fiumalbo, one of the most charming villages in the province of Modena. Strolling through stone-paved alleyways, past ancient houses and mountain views surrounded by nature, you’ll also discover one of Emilia-Romagna’s most distinctive confectionery specialities: the famous “Croccante di Fiumalbo”.

Also known as ‘Croccante Intrigante’, this thin, incredibly crunchy sweet has, over time, become one of the village’s gastronomic symbols. Its rolled shape, reminiscent of a large cannolo, and the perfect balance of honey, almonds and caramel make it a true delight of mountain tradition.

Fiumalbo, a little gem in the Modena Apennines

Situated at the foot of Mount Cimone, Fiumalbo is a village that has preserved its medieval charm intact. Its cobbled streets, stone bridges and ancient houses tell a centuries-old story of trade, travellers and mountain culture.

Ranked among the most beautiful villages in the Apennines, Fiumalbo is today an ideal destination for those seeking tranquillity, natural landscapes and authenticity. Throughout the year, the village attracts visitors thanks to its footpaths, local traditions and traditional flavours that are still proudly passed down to this day.

And it is here that one of the most characteristic desserts of the Modena area originates.

The Croccante Intrigante: a tradition that endures

The ‘Croccante Intrigante’ of Fiumalbo, according to modern tradition, was created in 1984 by Claudio Ladurini. Since then, this speciality has become a symbol of the village, preserved and passed down by master confectioners who still make it by hand today, in keeping with the original recipe.

Among the guardians of this tradition is master pastry chef Marzio Bagatti, who continues to produce the famous brittle using the ancient artisanal method. The secret of its flavour lies in the quality of the Italian ingredients used: chestnut honey, flat white almonds, sugar, caramel and delicate natural essences.

The process requires experience and precision. The mixture is rolled out into a very thin sheet, similar to Florentine pasta, then rolled up on a ‘cannella’ (a rolling pin), and finally quickly baked in the oven on a low heat for a few minutes. The result is a light, crumbly and incredibly crunchy sweet treat.

Ph. Il Croccante di Fiumalbo

The historical origins of nougat

The origins of Croccante di Fiumalbo stretch back much further in time. According to local historical accounts, similar recipes were already in existence within the abbeys of the Apennines as early as the 18th century. The monks used honey, almonds, flour and spices to create sweets intended for major religious occasions and the banquets of high-ranking prelates.

Many scholars also link these recipes to the Arab confectionery tradition that had spread throughout southern Italy as early as the 13th century, characterised by the use of honey, dried fruit and caramel. It is no coincidence that Pellegrino Artusi, in his famous book *Science in the Kitchen and the Art of Eating Well*, also devoted space to traditional Italian nougats.

Over time, the sweet has evolved to take on the elegant, sinuous shape that today makes Fiumalbo’s Croccante Intrigante unique.

Ingredients

300 g flat white almonds
150 g flaked almonds
250 g sugar
120 g chestnut honey
Caramel, to taste
Natural flavourings
A pinch of natural essences

Process

To make Croccante di Fiumalbo, start by lightly toasting the almonds to bring out their aroma and fragrance.

In a saucepan, slowly melt the sugar and chestnut honey until the mixture turns golden and smooth. At this point, add the almonds and caramel, mixing everything together carefully.

The hot mixture is then quickly rolled out into a very thin sheet. Following tradition, the sheet is rolled up around a rolling pin to create its characteristic cylindrical shape.

Finally, the brittle is quickly baked in the oven for a few minutes, giving it its typical crumbly and very crunchy texture.

Ph. Il Croccante di Fiumalbo

A dessert that reflects the local area

Today, Croccante di Fiumalbo is produced all year round and is one of the village’s signature products.

Over the years, a number of seasonal variations have also emerged, featuring additional ingredients such as Apennine blueberries, but the classic version remains the most popular: simple, elegant and deeply rooted in local tradition.

Tasting Croccante Intrigante means discovering not just a sweet treat, but a piece of the history of the Modena Apennines, still preserved today in the streets of one of Italy’s most charming villages.

Ph. Supermercato Pettorelli

With its mountain views, ancient traditions and authentic flavours, Croccante di Fiumalbo a culinary heritage that is well worth discovering. The Croccante Intrigante, with its artisanal production and unique flavour, perfectly embodies the spirit of this village: authentic, elegant and steeped in history.

A speciality to be savoured slowly, perhaps whilst strolling through the narrow streets of the historic centre, letting yourself be captivated by the timeless charm of the Modena Apennines.

In partnership with the Municipality of Fiumalbo