PARROZZO

Parrozzo or pan rozzo (rough bread) is a typical cake from the region of Abruzzo in Italt. It is commonly related to Christams gastronomic tradition. 

Parrozzo was invented in 1920 by Luigi D'Amico, owner of a bakery in Pescara. D'Amico wanted to create a cake that resembled the traditional rough bread made by the local farmers with corn flour. Parrozzo has the same hemispherical shape, contains eggs to mimic the yellow of the corn, and is covered with a layer of dark chocolate that reminds the burnt surface of the bread.

The first person to try parrozzo was the poet Gabriele D'Annunzio that celebrated the new creation with a madrigal "La Canzone del Parrozzo" (the song of parrozzo), written in abruzzese dialect:

The dough of parrozzo is made of semolina (alternatively yellow or white flour with starch), sugar, eggs, ground, almonds, bitter almond essence and orange or lemon skin. All these ingredients are mixed and baked in an aluminium hemispherical tray. When the cake has cooled down, it is removed from the tray and covered with molten dark chocolate.

                              1. Parrozzo was invented in

a)       Rome

b)       Pescara

c)       Naples

d)       Milan

2.The first to try Parrozzo was

a)       Napoleon

b)       Benito Mussolini

c)       The poet Dante Alighieri

d)       The poet Gabriele D’Annunzio

3.  Parrozzo is covered with

a)       White chocolate

b)       Gianduia chocolate

c)       Dark chocolate

d)       Dark chocolate with almonds