Traditional dessert of the winter holiday period (from the beginning of November until Carnival), prepared especially at Christmas, the rocciata is a typical recipe of Foligno, Assisi and Spello. Its spiral shape is reminiscent of a snake coiled on itself, whose red color is given by the alchermes. Inside the dough, a rich filling of apples cooked with walnuts, almonds, pine nuts, dried figs, raisins and chocolate. Of course there is no shortage of variants based on the area and family traditions, which usually remain secret!
Mix the flour with 100 g of sugar, a pinch of salt, the egg and the oil. Work the dough until it is soft and homogeneous, then roll out a sheet and let it rest covered with a cotton cloth. Meanwhile, put the peeled and diced apples in a pan, add the remaining sugar and cook, stirring often. While cooking, add the unsweetened cocoa, grated lemon peel, a teaspoon of cinnamon and the chopped dark chocolate to the apples. Mix everything together and then add the pine nuts, dried figs, raisins, very coarsely chopped walnuts and almonds. After cooking, turn the pastry so that the cloth remains underneath and cover it with the prepared filling, leaving the edges free. At this point, roll the dough on itself lengthwise, helping yourself with the cloth and close it well, giving it the typical shape of a coiled snake. You just have to brush the surface with alchermes and cook in the oven for 40 minutes.