Ciapette Apple Pie
Sweet and very scented autumn apples of the old Ruscalla variety cultivated in the Municipality of Camino, cut into pieces and deprived of the core - after a period of natural drying - are left during the winter in paper bags in well-aired and dry places, and used to prepare the characteristic Easter cake. The so-called dried ciapette are cooked for long in water flavored with cinnamon, cloves, lemon and orange peel. The mixture is then sieved and amaretti soaked in Greek muscatel or liquor are added (in the past, the peach and apricot stones giving a rather bitter taste were used), together with eggs, powder cocoa, and nutmeg. The pies are cooked in the town wood-burning oven, which is lit once a year on this occasion... As a matter of fact, it takes about a week to heat it up.
