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Pies and Tarts
Pastarelle Sanquenata (pie filled with eggs, chocolate, mosto cotto and pig's blood)
Originated from: Casacalenda, Molise, Italy
Occasion: The Feast Day of the Pig
Contributed by: Mary Melfi (Zia Rosina's recipe)

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For the Dough
1 egg
1 tablespoon oil
1 tablespoon sugar
Flour as much as needed

For filling
1 egg
4 litres freshly slaughtered pig's blood
150 grams chocolate
150 grams mosto cotto
Zest of 1 orange


Make the dough.

Make the filling

Roll out the dough.

Place the filling on the dough and roll it up (Looks like a biscotti log or strudel).


Cut into small slices.

Serve at room temperature.


These days blood pudding and other such desserts are not popular in North America, but Europeans don't mind them. Prior to World War II many desserts used pig's blood and people had no problems with it.... P.S. A visitor to the site mentioned that her family which is from Casacalenda made "Sanguinacci cookies" in the 1930s. The cookies used fresh pig's blood and cocao powder. Apparently, it's now forbidden by the EU to use fresh pig's blood in home cooking... Image ID: The Library of Congress #02857.

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