L’attorta is the name used in the Spoleto area to refer to a sweet made of rolled up pastry, apparently similar to strudel, with apples, dried fruit (chopped walnuts, raisins, pine nuts, figs) and spices inside, with variations such as bitter cocoa, icing sugar and alkermes (in the Foligno and Assisano areas it is known as rocciata).
There are also different periods in which this cake is prepared: for the Christmas period in the Spoleto area, for the festivities at the beginning of November in the Foligno area and even for the carnival in other areas of the Martani mountains.
Its origins can be traced back to the period of the invasions of Northern European peoples into Italy; in fact, the main ingredients of attorta are common to strudel.
