Calabria
A festive Calabrian pastry — a ring-shaped brioche dough filled with figs, walnuts, almonds, raisins and honey, coiled into a spiral and baked until golden. The filling is bound with a spiced honey syrup flavoured with cinnamon, cloves and citrus zest. A Christmas and Easter specialty of the Calabrian hills, particularly the Sila region, that predates modern pastry-making.
Sweet, spiced and intensely aromatic; figs and honey dominate with the crunch of walnuts; the lard pastry gives a savoury undertone that prevents it from being cloying
{"The dough is enriched with lard (not butter) — this gives the traditional crumbly yet yielding texture","Chop all filling components to a coarse rubble — too fine and the filling compresses and becomes pasty","Bind the filling with warm (not hot) honey to prevent it from becoming too loose and leaking during baking","Coil the filled log into a tight spiral and seal the ends firmly — any opening allows the filling to escape","Bake at moderate heat (170°C) and long — a high oven scorches the dough before the dense filling heats through"}
{"Soak the dried figs in vin cotto (reduced grape must) for 2 hours before chopping — the sweetness deepens dramatically","A pinch of ground black pepper in the filling is traditional and adds an almost undetectable but important warmth","Pitta 'mpigliata improves over 2–3 days as the filling softens the pastry from inside"}
{"Using butter instead of lard — the texture is different and the pastry lacks the traditional crumbliness","Filling too generously — the dough tears and splits during coiling if over-stuffed","Skipping the honey baste after baking — the glossy finish and added sweetness are essential"}
Dolci della Calabria — Festività e Tradizioni