Ingredients
CHRISTMAS:
ABRUZZO
o Caggionetti, fried sweet ravioli filled with chestnuts
o Cicerchiata, fried honeyed balls shaped into a ring
o Parrozzo
o Pizze fritte [For recipe see "Fritters"]
o Tarallucci di Natale, fritters from the Abruzzo region, sometimes referred to as donuts and sometimes as bite-sized sweet taralli [For recipe see "Taralli and Rolls"]
BASILICATA
o Cicirata, fried sweet balls of dough
CALABRIA
o Cannariculi, rolled dough dipped in honey [For recipe see "Fritters"]
o Curcurata, sweet fritters coated with honey
o Chinule, sweet ravioli stuffed with chestnuts, chocolate and drizzled in honey
o Fichi al cioccolato, dried figs stuffed with almonds and coated with chocolate
o Mostaccioli, diamond-shaped spiced almond biscotti
o Scaliddri, fried sweet dough [For recipe see "Fritters"]
o Turdiddri, fried sweet dough, coated with honey [For recipe see "Fritters"]
CAMPANIA
o Caggionetti, fried sweet ravioli made with chestnuts found in Campania and Abruzzo
o Cannaricali, sweet fritter [For recipe see "Fritters"]
o Ciociola, made with nuts and dried figs
o Mustaccioli, diamond-shaped spiced almond biscotti
o Taralli, Italian-style "pretzels" made for the Christmas holidays prior to World War II, now they are an everyday fare [for various recipes see "Taralli and Rolls"
o Rococo, taralli style biscotti flavored with almonds [For recipe see "Sweet Taralli"]
o Mustacciuoli, almond-shaped spiced biscotti [For recipe see "Cookies with Nuts"]
o Raffiuoli, sponge cake topped with icing sugar
o Struffoli, fried balls of dough dipped in honey [For recipe see "Fritters"]
o Susamielli, sweets made with almonds in an S shape
o Struffoli, sweet fritters
o Zeppole, fried bslls of dough made from yeast and flavored with cinnamon and other spices
EMILIA-ROMAGNA
o Certosino
o Pamperpato, an almond and pine nut cake with chocolate icing
o Panspeziale
LAZIO
o Cecamarini, sweet fritters
o Crespelle, sweet fritters
o Pangiallo
LIGURIA
o Pandolce, a dome-shaped dried fruit cake
LOMBARDY
o Bisciola
o Panettone, the classic dome-shaped raisin and citron yeast cake [Panettone originated in Milan but the cake is now popular throughout Italy, as well as in many other parts of the world where the cake is imported from Italy and sold in the local grocery stores, Italian and otherwise]
o Panettone ripieno, Panettone with cream fillings
MOLISE
Traditional Christmas's Desserts from Molise
o Calcioni [also spelled Caucini, calciumi, calciuni, caucioni or caveciune] a variety of pastry pocket-style sweets filled with chickpeas, cheese and other ingredients, generally made for The Feast Day of St. Joseph, but in some households were also made for the Christmas holidays [For recipes see category "Calconi"]
o Cancelle [sometimes spelled cangelle], thin waffle-like cookies, also known as osti and pizzelle [For recipe see "Cookies without Nuts"]
o Caragnole [singular], "caragnoli" [plural], [dialect] "caranjele"), bow-shaped or rose wheel-shaped pastry strips, Christmas and Carnival fritters -- bow-shaped or rose wheel-shaped pastry strips, Christmas and Carnival fritters................ Italian Wikipedia describes caragnoli as: "I caragnoli insieme alle rosacatarre, sono dolci tipici del basso Molise, preparati per le festivit? Natalizie e per Carnevale il cui impasto a base di farina, uova ed olio viene avvolto a forma di elica e fritto, quindi ricoperto di miele." [Machine translation, Google] I caragnoli along with rosacatarre, are typical of the low Molise, prepared for the festive Christmas and Carnival, whose dough made of flour, eggs and oil is wrapped in the shape of a helix and fried, then covered with honey.... [For recipe see "Italy/Revisited/Fritters"]
o Caveciune [also spelled Caucini, calciumi, calciuni, caucioni or caveciune] a variety of pastry pocket-style sweets filled with chickpeas, cheese and other ingredients [For recipes see category "Calconi"
o Cicerchiata, dough balls, dipped in honey, without yeast, Christmas fritters [For recipe see "Fritters"]
o Mostaccioli, almond cookies made with honey, generally made for weddings but in some areas they were also made for the Christmas holidays [For recipe see "Cookies with Nuts"]
o Riso con il latte, rice pudding traditionally made for Christmas Eve, St. Joseph Eve and Good Friday
o Rosacatarle (Rosacatarre, rosacatarele), Christmas sweets dipped in honey [Italian Wikipedia]
o Scarulelle, rose-wheeled shaped fritters made in Santa Croce, Molise, identical to "caragnole" [For recipe see "Fritters"]
o Screppelle, Scrippelle or Scrapelle [also known as "le scr'ppell' natalizie" ], long columns of fried dough [For recipe see "Fritters"]
o Sugar-glazed and/or honey-glazed almonds [For recipe see "Cookies with Nuts"]
PIEDMONT
o Crescenzin
PUGLIA
o Cartellate or Carteddate, sweet fritters
o Fruttone
o Mustazzoli, diamond-shaped spiced almond biscotti
o Pasticciotto
o Pitteddhre, sweet flavored with wine grape jam
o Purceddhuzzi, sweet fritters
o Sfogliatelle
SICILY
o Buccellato, holiday bread filled with dried frigs
o Cubaita, nougat, flavored with sesame and honey
TRENTINO ALTO ADIGE
o Apfelkiachln
o Buchteln, sweet bread, filled with jam and sprinkled with sugar and vanilla sauce
o Kiachln
o Lebkuchen
o Smacafam
o Spitzbuben
o S?dtiroler Zelten, Alto Adige, rich sweet made of nuts connected by short pasta
o Zelten, Christmas cake
TUSCANY
o Panforte, a spicy sweet bread or cake
o Ricciarelli, Christmas almond cookies [For a recipe see "Cookies with Nuts"]
Umbria
o Pinoccata, (also spelled "Pinocchiatte"), a sweet made with pine nuts
o Tagliatelle, made with sugar and walnuts, a dessert made with pasta and nuts
o Terni
VAL D'AOSTA
o Mecoulin
VENETO
o Nadalin, pastries
o Pandore, a golden colored yeast cake sometimes shaped like a star
Directions
Notes
Additions and/or corrections are welcomed. |
