Fugascina di Mergozzo

 
Fugascina di Mergozzo, or Dolce di Santa Elisabetta, is a dessert that has its origins and tradition in the village of Mergozzo, in the province of Verbano Cusio Ossola in Piedmont. It’s usually prepared on the occasion of the holiday of Santa Elisabetta (hence the second name for this treat), celebrated on July 4th, but can also be found at local fairs and events throughout the year.

 

Holiday

Santa Elisabetta holiday is held in Mergozzo every year on fourth of July and is a tradition that celebrates the patron saint of the Sasso district of the village. According to tradition, on this day all the citizens of the village prepare dough at home and then bring it to the bakery to cook it. As payment for cooking, a donation is made to Santa Elisabetta church. Even if the holiday is on the fourth, it is often celebrated for several days, with the organization of a series of events (sports, concerts, etc).

Preparation

The dough for fugascina (focaccina in Italian) dessert is made of flour, sugar, butter, eggs, lemon, yeast and marsala. Once a homogeneous mix is obtained, it is rolled out by hand and, baked, and cut into small squares about one centimetre thick.