These are balls of fried dough (they look like large chickpeas) and covered with warmed honey. I will be showing some TLC to some amazing recipes you may have missed on the blog…all part of my new series called Vintage Savoring Recipes. The pignolata is a dessert only made in the southern part of Italy.The exception is Ferrara, a city in northern Italy, where a dessert called pignuccata is a pine nut crunch made with caramelized sugar and pine nuts.In the south of the peninsula, the pignuccata are small ball-shaped sweets, fried and covered with a glaze. Pignolata - Pignoccata - Stufoli - Pignulata In Sicily this dessert was made for Carnevale, the last celebration before Lent begins on Ash Wednesday, but now it is also made for Christmas. In some areas, the shape of the little dough balls is more flat. In Sicily, it is called Pignolata. Comments about them are written as far back as the 1600’s. Pignolata is a typical sweet of Sicily and Calabria that is popular at Christmas and during Carnival festivities. It is a soft pastry, covered in chocolate and lemon-flavoured syrup/icing. In other areas, they fry chick peas. Pignolata (Sicilian: Pignulata) is a Sicilian pastry, which originated in Messina and is also common in Calabria. https://www.justapinch.com/recipes/dessert/other-dessert/pignolata.html https://hardcoreitalians.blog/2019/12/21/best-ever-pignolata-recipe The classic pignulata is made in the province of Messina and is served covered with a white lemony coating and with chocolate glazing. Pignolata Stufoli Pignulata – Pignuccata . This pastry is half covered or iced in one flavouring and the other half in the other flavour, which hardens when the pignolata is ready to be served. The word is thought to be derived from the Greek “strongoulus” or round-shaped. Vintage Savoring Recipes-This Pignolata recipe is from the SI archives, first published in 2015. Most of these recipes will have fresh photos and fresher notes.
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