Tozzetti umbri A · Bis-cotto
The same twice-baked technique as their Lazio cousins, typically with anise and local nuts — and dunked in Umbria’s own smoked vin santo, a wine that exists almost nowhere else.
L’Atlante · Tavola N.° III di XX
Umbria
Tozzetti dunked in smoked vin santo — the green heart keeps the Tuscan technique and changes the wine.
A · Bis-cotto B · Da inzuppo C · Cugino
N.° I PAT regionale
N.° II Perugia · fiere
Mostaccioli umbri B · Da inzuppo
Must-based spice biscuits of the Perugia hills, carrying the medieval fair lineage that runs the length of the peninsula under a dozen names.
N.° III novembre
Fave dei morti C · Cugino
Little almond "beans of the dead" for early November — baked once, one entry in Italy’s crowded November calendar of biscuits for the dead.
Fonti di questa tavola
The atlas cites Italian primary and regional sources throughout. Claims resting on tradition rather than documents are phrased as claims; entries awaiting confirmation say so on their face.