Esse di Raveo: S-Shaped Cookies from the Italian Alps
From the quiet mountain village of Raveo, nestled in Friuli-Venezia Giulia, comes a cookie that’s as charming as it is delicious: the Esse di Raveo.
These cookies date back to the 1920s, when local baker Emilio Bonanni first created them. Inspired by tradition and simple ingredients, he shaped the dough into a soft “S” a design that gave the cookie its name.
Made with just butter, sugar, eggs, flour, and vanilla, the recipe hasn’t changed in nearly a century. Each cookie is still hand-formed, baked until golden, and known for its crisp texture and light, buttery taste.
Though production now takes place just across the border in Austria, the heart of the recipe remains in Raveo. The Bonanni family still oversees the process, protecting the legacy of this local specialty.
Perfect for Any Moment
Esse di Raveo cookies pair beautifully with coffee, tea, or dessert wine. They’re a favorite during holidays, family gatherings, or simply as a quiet treat for yourself. A Taste of Carnia’s Culinary Heritage More than a cookie, Esse di Raveo is a symbol of craftsmanship, tradition, and the warm, simple pleasures of Italian mountain life.
Serving Suggestion: For an authentic Italian experience, enjoy these S-shaped cookies with a cup of espresso or cappuccino. For something more indulgent, pair them with a glass of Ramandolo, a sweet dessert wine from Friuli, to highlight their delicate flavor.
Variations:
While the traditional Esse di Raveo recipe is simple and perfect on its own, there are a few creative twists you can try to suit different tastes or occasions:
Chocolate-Dipped
After baking and cooling, dip one end of each cookie into melted dark or milk chocolate. Let them set on parchment for an elegant finish and added richness.
Citrus Zest
Add a teaspoon of finely grated lemon or orange zest to the dough for a bright, aromatic touch that pairs beautifully with vanilla.
Almond or Hazelnut
Substitute part of the flour (about 50 g) with finely ground almonds or hazelnuts for a nutty variation with a richer crumb.
Spiced
Add a pinch of cinnamon or cardamom to the dough for a warm, spiced version—especially nice around the holidays.
Storage:
Store your Esse di Raveo cookies in an airtight container at room temperature. They’ll stay fresh for 7 to 10 days and often taste even better after a day or two as the flavors mellow and develop.
Make-Ahead:
The dough can be prepared up to a day in advance and refrigerated. Before shaping, let it rest at room temperature for a few minutes until soft enough to roll and form into the classic S shape.
Freezing Tips:
These cookies freeze wonderfully—both baked and unbaked. To freeze baked cookies: Let them cool completely, then arrange in a single layer in an airtight container or freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.
To freeze unbaked cookies: Shape the dough into S’s and place on a parchment-lined tray. Freeze until firm, then transfer to a freezer container or bag. When ready to bake, place the frozen cookies directly on a baking sheet—no thawing needed. Just add 1–2 extra minutes to the baking time.