The pitta ‘mpigliata is a typical Calabrian sweet prepared for Christmas celebrations, made of a thin, fragrant pastry filled with walnuts, raisins and honey.
Little rosettes are formed and then grouped in a circle or arranged as a single spiral. Naturally, each town has its own tradition when it comes to technique and ingredients and it may be called by other names such as “pitta ccu i passule” or “pitta nchiusa”; in the latter almonds are also included.
The pitta ‘mpigliata has peasant origins from San Giovanni in Fiore; it used to be made for important receptions such as weddings, and today it is typically prepared at Christmas.
This recipe is typical of that town and, because my family comes from that wonderful place, it is right for me to honor and remember my roots and traditions at the holidays.
The dough is made without eggs, using only oil, Moscato, cinnamon and no leavening; the filling is prepared the day before so that all the ingredients have time to marry with the flavors.
If you want to prepare a table of sweets celebrating my Calabria, here are some other recipes.
- Portions: 2 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 4 1/2 cups all-purpose ("00") flour
- 7 fl oz extra virgin olive oil
- 10 fl oz Moscato (sweet wine)
- 1 orange (juice and zest)
- 2 tbsp Strega liqueur
- to taste ground cinnamon
- 2 cups raisins
- 5 cups walnut kernels (chopped)
- 3 1/3 tbsp Strega liqueur
- 1 orange (juice and zest)
- 4 tbsp sugar
- to taste honey
Steps
As mentioned in the introduction, prepare the filling the day before.
Rinse the raisins with hot water and leave them in a colander to drain.
Prepare the walnut kernels by cutting them into small pieces; have the Strega liqueur and the orange juice and zest ready.
Pat the raisins dry with a kitchen towel and mix them with the chopped walnuts.
Add the orange juice and zest and the liqueur, then stir to combine.
Add the sugar and mix again.
Cover with plastic wrap and let rest overnight; remember to stir occasionally.
The next day you can prepare the dough: pour the oil, the Moscato and a sprinkling of cinnamon into a pot and warm the liquids — do not let them boil.
Pour the warm liquids into a bowl and add the orange juice with its zest and the liqueur.
Sift the flour and incorporate it little by little, starting to mix with a whisk.
After adding all the flour, transfer the dough to a work surface and continue kneading by hand.
Place the dough in a bowl, cover with plastic wrap and let rest for one hour.
After resting, take a portion of the dough and roll it out thinly into a rectangle of about 9 1/2 × 12 inches.
Using a fluted pastry wheel, cut three strips about 3 1/8 inches wide each.
Place some filling along each strip, fold it over itself and roll up to form little rosettes.
Roll out the pastry and shape it into a circle.
I used the bottom of a 9 1/2-inch springform pan; you can also use a pot lid.
I placed the pastry disk in the pan, but you can also put it on a baking sheet lined with parchment paper.
On the pastry disk scatter some raisins and chopped walnuts, then position six rosettes to form the petals of a flower.
Seal the edges of the pastry disk and drizzle honey over the top before baking.
Bake at 338°F for 55–60 minutes.
The pitta ‘mpigliata makes a delicious and much-appreciated gift for friends. I usually package it on a festive paper plate, wrap it in cellophane gathered at the top and tie it with a big red bow!
