Aosta, Valle d'Aosta — tegole are specifically associated with the town of Aosta and the patisserie tradition of the valley. They are among the most characteristic products of the Valdostan confectionery tradition and are sold in every pastry shop in the valley.
Tegole (roof tiles) are the characteristic thin biscuit of the Valle d'Aosta: extremely thin, crisp wafer-like biscuits made from ground hazelnuts, almonds, egg whites, and a small amount of flour, baked until just golden, then shaped immediately while hot over a rolling pin to create the curved 'roof tile' form. They are the confection that accompanies the after-dinner grappa or the Barolo Chinato in Aosta's cafés. Their extreme thinness and the combination of nut-flour means they are simultaneously light and intensely flavoured — the hazelnut oil released during baking gives them a rich aroma and a shattering crispness.
Tegole shatter on the first bite — the sound is as much part of the experience as the flavour. The toasted hazelnut and almond combination is warm, nutty, and slightly sweet; the biscuit is so thin it barely registers before dissolving. With a small glass of grappa, they are the perfect post-dinner confection — light, intensely flavoured, and complete in a single bite.
The batter: 100g ground hazelnuts, 50g ground almonds, 80g icing sugar, 2 egg whites, 30g flour, a pinch of salt, and a few drops of vanilla. Whisk the egg whites until frothy (not stiff). Fold in the dry ingredients. The batter should be smooth and just pourable. Drop small amounts (1 teaspoon) onto baking parchment, spreading to very thin rounds (8cm diameter). Bake at 180°C for 7-9 minutes until the edges are golden and the centre is set (but still slightly soft). Remove immediately and drape over a rolling pin to cool in the curved shape. They harden completely as they cool.
The curved shape (like a terracotta roof tile) is both decorative and practical — the curve prevents the wafer from lying flat and makes it easier to pick up. To maintain the curved shape during service, store in an airtight tin between layers of paper. Tegole are also made flat if shaping is too difficult — the flavour is identical.
Not shaping immediately from the oven — tegole harden within seconds of coming out; there is a 15-second window for shaping. Batter too thick — it should spread easily; a thick batter produces a biscuit, not a wafer. Over-baking — the edges brown easily; remove when just golden at the edge.
Carol Field, The Italian Baker; Slow Food Editore, Valle d'Aosta in Cucina