For recipe see Italy Revisited/"Fritters"

Pignolata frosted From Wikipedia, the free encyclopedia. Google machine translation. Place of origin Italy Region Sicily Area of ​​production Messina and Reggio Calabria The pignolata of Messina, also known as pignolata frosted , is a sweet typical of the city of Messina , whose production has spread to all the nearby towns bordering the Strait of Messina including Reggio Calabria . The sweet specialty is listed as a Sicilian of traditional Italian food products (PAT) of the Ministry of Agriculture, Food and Forestry (Mipaaf). The cake is also widespread in Sicily Eastern Europe (where present different variants such as Ragusa) and in Calabria ranging from Melito in Scilla where there is a variant with icing flavored with bergamot, in addition to the traditional lemon and chocolate.It's a sweet traditionally typical of the period of carnival, but today it is produced throughout the year. It looks like a pile of pine cones of various sizes covered with frosting white to the lemon and the dark chocolate and the smell of lemon essence (or bergamot) chocolate and vanilla. History The pignolata frosted derives directly from pignolata honey , which included a bunch of "cones" fries covered with honey (version still widespread in the mountain communities of the two provinces. pignolata. The frosted born in the period of Spanish rule, when commissioned by noble families reworked the previous recipe "poor" by replacing the cover with a sweet icing flavored with lemon and chocolate. Pignolata today, which over the centuries has spread throughout the area of the Strait, is the most popular dessert typical of the area and is produced in large quantities for export in Italy and abroad. Tradition. Giuseppe Polimeni, in his book "When in Reggio there were no croissants" states that "The Carnival, they said, was the feast of the transgression, the illegality of overcoming hunger dell'atavica. Trasbordavano On the table maccarruni the zita with stewed pork (rassu and mariu), or furnu pasta, meatballs that appealed to children, but especially those expecting the generous distribution of pignolata. This cake was made ​​from balls of dough fried in lard and then assembled in piles covered with icing chocolate and lemon, or made ​​into small cones mixed with honey and covered and decorated with colored sprinkles." Notes. The frosted pignolata is included as Pignolata of Messina in the list of traditional Italian food products (PAT) of the Ministry of Agriculture, Food and Forestry (Mipaaf.) See list of traditional food products on the site of Mipaaf. See list of traditional food products on the site of Mipaaf. Joseph Polimeni, When there were no croissants in Reggio , Calabria Unknown sixteenth year n. 58. References. Veronelli , The aristocracy of food , supplement to n. 1211 of "Epoch" 1973 , Arnoldo Mondadori Editore , Milan. Photo: Wikipedia.

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