The name comes from the Latin word “frustum” meaning “piece, stubby”, as it is only 5 cm tall and not so long.It is a common dessert in most of the Marches and it even dates back to the 13th century. It was created as a poor dish mad e using dried fruit, an inexpensive product in the past because it was abundant in the country and leftovers. It can boast a huge list of ingredients that are different in every recipe, there are even 22 variants.
Ingredients
Walnuts, almonds, dried figs, corn flour, stale bread, candied citron, orange juice, lemon peel, raisins, olive oil, cinnamon, cocoa and cooked must.
Procedure
Leave the dried figs to soak for several hours. Then boil them and once they become soft, remove them from the fire and dry and slice them. Add the raisins, the sugar, the candied fruit, the honey, the almonds and the walnuts. Then add the flour, the bread crumbs and the chocolate. Finally add grated orange peel, cinnamon and a pinch of nutmeg.
Knead the dough and mix it well with the oil and cooked must, then pour it into a greased pot and cook at a high temperature for 45/60 minutes (180 degrees).