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Ingredients Calcione, cacioni, caciu, calcioni, caveciune, caveciuni, cauciune, cauciuni, cauciun', calciume, calciumi, calciune, calciune, calciuni, caucione, caucioni, caucine, caucini, calzangie, cavazune and cavazuni*
Directions Mix the pastry dough ingredients and work into a fine dough (Add more flour if the dough is too soft, add a touch more water if it's too hard).
Notes While this recipe is known as "cauciuni" [sometimes spelled as "calcioni" or "calciumi" or "calcioni"] in Molise, it is part of the larger family of Italian sweets known as "calzoni." In some areas of the South this recipe might also come up as "cavazune" (also spelled "cavezune"). From studying recipes on the world-wide web I believe this sweetened chick pea fried pastry pocket or sweet fritter might also be known as: "Chick Pea Ravioli," "Ravioli di San Giuseppe," "Zeppole di San Giuseppe," "Sfinci di San Giuseppe and "Bigne di San Giuseppe." While the recipes might all be similar the names are not. So I guess there is no point trying to figure out what's what as every every little town in every little province may or may not have the same name for the same recipe. In fact the same name in different regions might not mean it's the same recipe -- riavoli di San Giuseppe might be one thing in one area, and completely different in another area. So take every name of any recipe with a grain of salt. If you or your parents were born in Italy (and grew up there!) then you might have access to the "real" name of a certain recipe that pops out -- but, of course, it's only the "real" name of your home town and no others! That's Italy for you -- thousands of little countries within one big peninsula, all with their own languages, customs, traditions and affectations. There are many variations on the "calzoni" recipes. However, all of the recipes include chick peas and honey in the filling (though not all include walnuts). Also, all the recipes call for the "calzoni" to be fried. Prior to World War II very few people living in the Southern Italian countryside had ovens in their homes (Commercial wood-burning communal ovens were then used for the baking of bread, cakes and cookies). So that's why most of the traditional sweets that come from the South are fried. The use of the communal oven incurred more cost than cooking the sweets in a frying pan on a slow fire (Though even that had its difficulties as fire wood was hard to come by). In any case the world wide web has many recipes for "calzoni" and most use a lot more sugar and honey than the ones first-generation Italians possibly did. Sugar and honey were expensive, and well everyone knows the rest.... Photo: Mary Melfi. |