A DESSERT FOR EVERY REGION - (Part Three) SOUTHERN ITALY

(Part three)

Our sweet tooth has taken us all of the way to the tip of the boot, let’s see what delicious sweets wait for us in the regions of southern Italy.

Molise

STAIELLE MOLISANE

Are a particularly fragrant and appetizing chocolate glazed cookie that are fairly easy to make. The main ingredients used for its preparation are flour, sugar, butter, honey, oranges, cinnamon, almonds and dark chocolate.

Campania

SFOGLIATELLE

Neapolitan sfogliatelle are, along with sfogliatelle frolle and babá, one of the most popular and beloved pastries in Italy. A true masterpiece of Neapolitan pastry, they were invented in a monastery around 1600; made with a dough similar to puff pastry and filled with ricotta and marmalade, they are notoriously difficult to make. Which is why although you can find them in many places none really come close to eating a Sfogliatella in Naples. 

Basilicata

STRAZZATE 

A traditional sweet that originated in the ancient city of Matera, this type of cookie is usually prepared for special occasions or family lunches. Made with flour, almonds, sugar and eggs they are baked the same way you may bake a chocolate chip cookie, that is, until crispy outside and soft inside!

Puglia

DOLCI SOSPIRI

The recipe for this simple but elegant sweet, a small dome shaped sponge cake, that is lightly drizzled with rum (or another liquor), stuffed with cream and glazed, then served once the glaze has hardened. This recipe was first documented in 1500, in the notes of a passing traveller, who knows how long it existed before that.

Calabria

NEPITELLE

These traditional sweets are a must for all calabrian Easter lunches! Similar to their salty cousin the panzerotto (turnover), this sweet version is instead filled with either a mix of cooked sweet wine, chopped dried fruit and various spices, or simply with some good old chocolate.

Sicilia

CANNOLO SICILIANO

This iconic dessert was made even more famous by that scene in the Godfather, “leave the gun, take the cannoli '' which just goes to highlight how ubiquitous this dessert is among Sicilians. Served in restaurants and bakeries as dessert or breakfast, they can be enjoyed in their regular format or the miniature version. They are made of a crunchy tube shaped shell, filled with ricotta, and topped with chocolate shavings, nuts, pistacchio or candied fruit.

Sardegna

SEBADAS

Would be best described as a kind of sweet, fried Sardinian ravioli. The dough is made with fine semolina flour, lard and water, then filled with a slightly acidic cheese called Casu Axedu that has been flavored with orange or lemon. The Sebada is then fried and topped with honey, before being served.