The sweet pitta from Calabria is a traditional Christmas dessert, known by various names depending on the area of Calabria and local traditions.
Depending on family traditions or local variations, the recipe may change slightly, but the name remains tied to the history and culture of Calabria.
Here are some of the most common names: Pitta – Pitta cu d’ogghju (this is the name used in Roccabernarda, the birthplace of my grandparents and parents) – Christmas Pitta – Calabrian Pitta – Stuffed Pitta – Pitta with honey
They are an ancient Christmas dessert, steeped in tradition, telling stories of family, festive tables, and shared sweetness. These are small “roses” of dough filled with a simple yet irresistible filling: walnuts, raisins, sugar, and cinnamon, all wrapped in a thin pastry carefully rolled and brushed with oil. This recipe, passed down through generations, perfectly represents the spirit of Christmas in Calabria.
The pitta are scenic and crunchy on the outside, with a soft and enveloping heart thanks to the honey dripped on top once baked. Ideal to serve at the end of a meal during the Christmas holidays, they pair perfectly with a good glass of sweet wine or homemade liqueur. Preparing them is a true ritual, evoking the pleasure of traditional cooking and recipes that carry the taste of the most beautiful memories.
If you’re looking for Christmas recipes, take a look here:
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 7 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, Winter
Ingredients
With these amounts, you will prepare about 7/8 trays of pitta (tray size 7×9 inches).
- 2.2 lbs all-purpose flour
- 2 eggs
- 1 cup white wine
- 1 cup extra virgin olive oil
- 1 cup sugar (about 7 oz)
- to taste ground cinnamon
- 1 cube fresh yeast
- to taste water (a little to dissolve the yeast)
- to taste extra virgin olive oil
- to taste ground cinnamon
- 17.6 oz raisins
- 3.3 lbs walnuts
- to taste sugar
- 26.5 oz honey
Tools
Help yourself with these wonderful tools, useful in the kitchen!
- Stand Mixer
- Pasta Roller
- Wooden Board
Steps
Dough Preparation
Dissolve the fresh yeast in a little warm water. Pour the all-purpose flour in a fountain shape on a wooden board (or in a large bowl) and add the eggs, white wine, extra virgin olive oil, and sugar in the center. Add the dissolved yeast and a pinch of ground cinnamon, which will give the dessert a unique and unmistakable fragrance. Knead vigorously until you obtain a smooth, soft but non-sticky dough.
Dough Resting
Let the dough rest in a bowl covered with a cloth for at least 1 hour.
Rolling and Shaping the Sheets
Divide the leavened dough into pieces of about 3.5 oz each. Pass each piece through a pasta machine, obtaining thin sheets of about 1 mm thick, 20-24 inches long, and 4.7 inches wide. With the help of a pastry wheel, cut each sheet in half lengthwise: you will get pasta strips 20-24 inches long and 2.3 inches wide.
Filling the Strips
Brush each strip with a little extra virgin olive oil. Sprinkle with sugar, ground cinnamon, chopped walnuts, and well-drained raisins. Fold each strip over itself lengthwise, sealing the filling inside.
Creating the Roses
Gently roll each filled strip onto itself, forming small roses. Place them on a baking tray, leaving some space between each.
Oven Baking
Bake the sweet pitta in a preheated static oven at 350°F for about 25-30 minutes, until they are golden and crunchy on the outside.
Final Decoration with Honey
Once baked, let the pitta cool. Slightly heat the honey in a saucepan and pour it over each rose, allowing it to distribute evenly. The honey will make the pitta shiny, sweet, and even more inviting.
The Calabrian Sweet Pitta is an essential Christmas dessert in Southern Italian homes, where cooking becomes a ritual, and recipes passed down from grandmothers are an invaluable treasure. Perfect to enjoy during the holidays, they symbolize warmth and conviviality. This recipe, celebrating simplicity and authentic flavors, will make your Christmas table shine with sweet roses of honey, walnuts, and cinnamon that will win everyone over at the first bite.
Don’t forget to serve them with a good sweet wine or a coffee to further enhance their unique flavor! Merry Christmas!
Tips, Storage
Tips:
If you want to make the sweet pitta even richer, you can add some grated orange zest to the filling or a sprinkle of ground cloves. For an even more indulgent result, you can finish with a light dusting of powdered sugar after drizzling the honey.
Grandma Maria’s Tip: The leftover dough scraps should not be discarded but baked in a tray with a sprinkle of sugar on top, walnuts, raisins, and cinnamon! They are delicious!
Storage:
The pitta can be stored at room temperature, well sealed in an airtight container or wrapped in aluminum foil, for about 10 days in a cool and dry place, away from heat or humidity.
FAQ (Questions and Answers)
Can the amount of filling be adjusted?
Absolutely yes. The traditional recipe is very flexible: you can increase or decrease the walnuts and raisins according to your taste.
Can I add other ingredients to the filling?Yes! Many families also add orange zest, pine nuts, chopped dried figs, almonds, or honey directly inside the strip before closing it. It all depends on family tradition.
Why are they called “pitta cu d’ogghju”?
Because the traditional recipe uses extra virgin olive oil both in the dough and in the internal brushing. The name varies from town to town: pitta cu d’ogghju, pitta ccu dduagghiu, stuffed pitta, Christmas pitta, Calabrian pitta… but the essence is the same: a simple, ancient, and delicious dessert.
