Pisto: How to Make the Aroma for Roccocò is a spice mix used to prepare delicious traditional Christmas desserts from Campania with an intense aroma of citrus and spices, such as Roccocò, Mostaccioli, and Susamielli.
The recipe includes the use of various spices including cinnamon, nutmeg, star anise, and cloves.
The name Pisto comes from the spices being crushed in a mortar and then briefly toasted in a pan to release their aroma through heat. The resulting mixture should be stored in airtight containers.
The tradition is that typical Christmas desserts are prepared starting from December 8 to be enjoyed in company after meals, accompanied by a glass of liqueur, such as Vin Santo or good prosecco, until Epiphany Day.
Follow the scent… the recipe continues!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 0.5 oz ground cinnamon
- 0.18 oz nutmeg
- 0.07 oz cloves
- 0.07 oz star anise
- 0.07 oz coriander seeds
- 0.18 oz white pepper (optional)
Tools
- 1 mortar
- 1 pan
Preparation
Preparing Pisto, the aroma for Roccocò and Mostaccioli, is really simple and quick. Pour the spices into a mortar, if you don’t have one, a mixer is also fine, and crush them with the pestle until they are reduced to powder.
Heat a pan and toast the pisto for a few seconds, being careful not to burn it.
Store the pisto in an airtight container in a cool, dry place for 5 – 6 months.
Now with this precious mixture that smells of oriental aromas, you can prepare your delicious Roccocò, and I assure you that once you taste them, it won’t be Christmas for you either without having the fabulous Roccocò and Mostaccioli on the table.
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