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Pastarell' Rusetan (Italian Milk Cookies)

Updated: Feb 3, 2021

So one day recently I was on Facebook and my friend Maria Pia Goduto had a picture of these fresh made cookies on her page!

These are very specific to my Italian village of Roseto Valfortore but they are typical of a southern Italian breakfast cookie! Roseto is the only place I've ever had them!

So I did what any self respecting Rosetan would do... I asked for the recipe!

So she then told me it was her Nonna's recipe and she'd let me know next time she made them because she had no idea of measurements!

So her almost 93 year old Nonna, Antonia Converso or to those who know and love her... "Z'Anontiett" gave her the "recipe" which she then passed on to me!

It's still a little "rough" but you really can't mess these up. Back in the old days... my handful might be different than your handful... but if you are always using your own hands... the percentage will always be close to the same!!!

So... here goes!

1 kilo of Flour (about 8 cups)

6 eggs

1/4 milk (ok this is how it was given to me... it means 1/4 liter which is 250 ml or equal to about a cup!)

1 spoonful of Sugno (which is lard). OR one small cup (i used an espresso cup which is about 1/4 cup) of Olive Oil.

350 gr Sugar (1 and 3/4 cups)

2 tsp Ammoniaca (Ammonium Bicarbonate or you can sub baking powder)

(DON'T SMELL THE AMMONIUM BICARBONATE UP CLOSE! --I did in my video... as you can see from my reaction you DON'T WANT TO DO WHAT I DID!!! LOL)

Just mix it all together and then form into a rectangular shape about the length of your palm.

Bake for about 12-15 minutes on 350F or 180C until lightly golden.

They end up a little crispy on the edges and soft in the middle .... perfect for dunking and soaking up your hot milk, cocoa or cappuccino!!!

I hope you enjoy these as much as I did making them and even more eating them together with your family for breakfast!!! <3

Buon Appetito!



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