Calabrian Pitta 'mpigliata (Pitta' nchiusa)

Ingredients for 6/8 people:

For the dough:

1 cup of olive oil

1 glass of Moscato or Passito wine

500 g.of flour

15 g. of baking powder

2 eggs

For the filling:

100 g. of chopped walnuts

50 g.of raisins

250 g.of honey 

100 g.of chopped dried figs

ground cinnamon

PREPARATION:

Put the flour on a pastry board and gradually add the olive oil, wine, baking powder and finally the eggs, making sure to work the mixture well until you get a soft  and consistent dough.

In a bowl mix the walnuts with raisins, honey, cinnamon and chopped figs.

Roll out a  dough sheet, not too thin and cut wide strips. Sprinkle the filling in the center of strips, lift the side edges of the strips of stuffed dough and roll on so as to form a cake, consisting of a large spiral, which will not grow in height, but with concentric spirals.

Sprinkle all over the cake a drizzle of honey.

Bake in hot oven (180 ° C) for about 40 minutes, until the pitta will have a beautiful golden color.

Preparation time: 1 hours, 30 minutes, 0 seconds

Seasonal recipes

Neapolitan Pastiera

The typical Easter sweet of Neapolitan tradition, to be prepared preferably on Thursday or Friday before Easter is a delight unique and indispensable to honor this holiday.
>> preparation <<

Tortano

The tortano (also called "casatiello" salty) is a rustic traditional dish of Campania; The first taste is for Easter Sunday but the second is all for the Easter Monday and the related trip out ..
>> preparation <<

Tortelloni (Ravioli) Primavera

The secret of this dish, typically Maremma and cottage cheese, which must be absolutely fresh.
>> preparation <<
Back To Top