Ingredients
For various recipes for calcioni, calcione, caveciune, cauciuni, calciumi, calciuni, caucioni, caucini, cavazune, ravioli dolci and/or sweet ravioli see Italy Revisited/Recipes/ "CALCIONI."*
Directions
Notes
*Spellings for this fritter vary from town to town in Molise, depending on the local dialect. The recipe can be known as caveciune, cauciuni, calcioni, calciumi, calciuni, caucioni and/or who knows what else? However, the official spelling for this style of Molisani treat on the world-wide web is (Well, seems to be): "Calcione" (singular form) and "calcioni" (plural form). In other parts of Italy this style of fritter is sometimes known as "ravioli di San Giuseppe" as well as "ravioli dolce," "sweet ravioli." N.B. In present-day Italy, "Calcioni Molisani" often refers to unsweetened ricotta-stuffed fritters rather than chickpea-stuffed sweet fritters. However, prior to World War II, most people living in the Molisani countryside thought of "calconi" as sweet fritters made with chickpeas. Those Italians (and their children) who immigrated to North America in the 1950s still think of "calcioni" as pastries stuffed with chickpeas rather than with ricotta and/or chestnuts.
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