.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}@media all and (max-width:500px){.mw-parser-output .hidden-begin{width:auto!important;clear:none!important;float:none!important))You can help expand this article with text translated from the corresponding article in Italian. (October 2023) Click [show] for important translation instructions.
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 Bocconotto from Castel Frentano, province of Chieti, Abruzzo | |
| Type | Pastry |
|---|---|
| Place of origin | Italy |
| Region or state | |
A bocconotto is a pastry typical of the Italian regions of Abruzzo, Apulia and Calabria. It is often eaten at Christmas.[1]
Its filling varies depending on the region in which it is produced. In Abruzzo, this filling may contain cocoa powder, cinnamon and toasted almonds.[2]
