How to pronounce Parrozzo

In the International Phonetic Alphabet it is /parˈrɔttso/. In plain English letters that is par-ROT-tsoh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Parrozzo?

Parrozzo is a dessert of Italy. Where it comes from: Pescara. People usually eat it on festive days and at teatime. Its main ingredients are nuts & seeds and egg. It tastes sweet.

Where Parrozzo comes from

Parrozzo is one of 141 signature dishes of Italy on this map. See all dishes from Abruzzo.

• Arrosticini · Street food · Abruzzo

  Arrosticini are small skewers of mutton or lamb, cut into tiny cubes and grilled on a long, narrow brazier called a furnacella, which looks like a gutter.

• Maccheroni alla chitarra · Noodles & pasta · Abruzzo

  Maccheroni alla chitarra are square-edged egg noodles from Abruzzo, cut on a tool called the chitarra, "guitar": a wooden frame strung with steel wires.

• Pizzelle · Dessert · Abruzzo (Ortona and Sulmona)

  Pizzelle are thin, crisp wafers made in a hot iron that stamps a pattern on both sides, usually a snowflake or flower.

• Scrippelle 'mbusse · Soup & stew · Teramo

  Scrippelle 'mbusse are thin crepes rolled up with pecorino and served soaked in hot chicken broth.

• Pizza napoletana · Bread & pastry · Naples

  Flatbreads with toppings were sold on the streets of Naples by the 18th century as cheap food for the city's poor, eaten folded and on foot.

• Carbonara · Noodles & pasta · Rome

  Carbonara is spaghetti or rigatoni tossed off the heat with egg yolks, grated pecorino romano, crisp cubes of guanciale (cured pork cheek) and a lot of black pepper, so the egg turns into a silky sauce without scrambling.

Food of Italy

Dishes like Parrozzo in other countries

Same type of dish and similar main ingredients as Parrozzo:

• Kaiserschmarrn · Dessert · Austria

  Kaiserschmarrn, "emperor's mess", is a thick, fluffy pancake torn into pieces in the pan, caramelised with sugar and butter, often with raisins, dusted with icing sugar and served with plum compote or apple sauce.

• Pastel de nata · Dessert · Belém, Lisbon, Portugal

  The pastel de nata is a small tart of crisp, flaky pastry filled with egg custard and baked at very high heat until the top is scorched in spots.

• Höşmerim · Dessert · Balıkesir, Türkiye

  Höşmerim is a soft dessert from Balıkesir, in the southern Marmara region, made from fresh unsalted cheese cooked with semolina or flour and sugar, stirred until it turns grainy and golden, and topped with syrup and walnuts or pistachios.

• Kleicha كليجة · Dessert · All Iraq, Iraq

  Kleicha are small cookies of a dough flavoured with cardamom, filled with dates, walnuts or sweet coconut, and baked.