Ingredients
The following list of traditional desserts from Molise includes names of "MOLISANE" or "MOLISANI" cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order
A
o Amaretti [for recipe see Italy Revisited -- "Cookies with Nuts"]
o Amaretti dei Poveri, Poor man's amaretti [For recipe see Italy Revisited -- "Cookies with Nuts"]
o Anelli alla nutella*
B
o Bianca Neve, almond-style macaroons [For recipe see Italy Revisited -- "Cookies with Nuts"]
o Biscotti di Crema e Amarena*
o Biscotti con Sale, biscotti with salt -- prior to World War II the term, "biscotti con sale," described a special kind of taralli which were made with lots of eggs, flavored with fennel seeds and were presented in the shape of half bows; this was in contrast to the regular-style of "taralli" which were then presented in a circular form, did not contain fennel seeds and their dough was not kneaded at length as was the one that was used to make "biscotti con sale." [For recipes and more information on this style of taralli see Italy Revisited, ""Taralli"]
o Biscotti di Guardialfiera, taralli Dolci or sweet taralli without yeast, flavored with eggs and olive oil [For recipe see Italy Revisited -- "Taralli Dolci"]
o Biscotti ripieni, crescent-filled pastries filled with almonds and grape marmalade
o Biscotti ripieni con il mosto, baked stuffed pastries flavored with mosto cotto (for recipe see Italy Revisited/Calconi)
o Bocconotto Molisani, baked stuffed pastries (for recipe see Italy Revisited/Calconi]
o Braided Easter log, for recipe see "Holiday breads"
o Bomba dei Caraibi*
o Bum, tart filled with Italian custard and black sour cherry jam (for recipe see Italy Revisited/Pies and Tarts)
o Budino di Uva
C
o Cacaruozze
o Calcioni [also spelled Caucini, calciumi, calciuni, caucioni, cauciuni or caveciune] a variety of pastry pocket-style sweets filled with chickpeas, cheese and other ingredients [For recipes see Italy Revisited -- "Calconi"]
o Calciuni del Molise or Calcioni Molisani official name for stuffed fried pastries, which could either be sweet or savory; the sweet ones are stuffed with chestnuts or chickpeas and often flavored with honey and chocolate, and the savory ones are stuffed with cheese [for a variety of recipes see Italy Revisited/Calconi]
o Cancelle, thin waffle-like cookies, also known as osti and pizzelle [For recipe see Italy Revisited -- "Cookies without Nuts"]
o Cannoli Croccanti Ripieni di Nutella*
o Caponata, bread sticks, sometimes referred to as taralli
o Caragnole/Caragnoli (in dialect, "caranjele", sometimes spelled in North America as Caragnelle) bow-shaped or rose wheel-shaped pastry strips, Christmas and Carnival fritters................ Notes on Caragnoli from [Italian] Wikipedia read as follows: "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 Carosello, Braided and Coiled Easter Log [For recipe see Italy Revisited -- "Holiday Breads"]
o Casciatelli, fiadone-style pastry pockets filled with ricotta, sweet or salty, Easter treat [From the town of Gambatesa]
o Castagnelle, cookies covered with chocolate
o Cauciune di Natale, chickpea stuffed pastries
o Caveciuni [also spelled Caucini, calciumi, calciuni, caucioni and/or in modern-day Molise as calconi] a variety of pastry pocket-style sweets filled with chickpeas, cheese and other ingredients [For recipes see Italy Revisited -- "Calconi"]
o Cavzunett', a sweet ravioli, stuffed with chick peas -- a St. Joseph fritter [From the town of Gambatesa]
o Castagnelle, chocolate-covered, vanilla-flavored cookies (for recipe see Italy Revisited/Cookies without Nuts)
o Cazatelli (cazzarieglie)
o Ceppelliate or Cippillati, crescent-shaped pastries filled with sour cherry jam (for recipe see Italy Revisited/Calcioni)
o Chancellerie
o Cheragn'l, fritters drizzled with honey
o Ciambelline di Pasqua
o Ceppelliate, baked crescent shaped pastries or cookies filled with cherry marmalade
o Cestino, large Easter cookies (or cakes) which are shaped to look like baskets; in Santa Croce di Magliano they were made to look like real baskets -- with 3 dimensional forms [For recipes see Italy Revisited -- "Holiday Breads"]
o Ciambella/Ciambelle, the name could refer to a cake, cookie or sweet taralli that comes in a doughtnut shape, i.e., that is round and has a hole in the center (for a variety of recipes see Italy Revisited/"Cakes," Italy Revisited/"Cookies without Nuts" and Italy Revisited/"Taralli Dolci")
o Cicerchiata, dough balls, dipped in honey, without yeast, Christmas fritters [For recipe see Italy Revisited -- Fritters]
o Colac, baked crescent shaped pastry envelops filled with nuts, apples, dried figs and honey (for recipe see Italy Revisited/Calconi)
o Core, a cake, specialty of the town of Ielsi, Campobasso
o Crema Pasticcera, Traditional Italian Lemon-Flavored Pastry Cream or Custard
o Croccante
o Cupeta
D
o Dolce pasquale
F
o Fiadone con Formaggio, unsweetened sharp-cheese filled pastries generally made for the Easter holidays, originally known as "H'atun'" [For recipe see Italy Revisited -- "Fiadone"]
o Fiadone con Ricotta, cheese pies with lattice strips or half-moon pastry pockets filled with sweetened ricotta, originally known in the countryside eas "H'atun'" [For recipe see Italy Revisited -- "Fiadone"]
o Fichi secchi, dried figs
o Frittelle con Vino Cotto, pancakes garnished with mosto cotto [For recipe see Italy Revisited -- "Fritters"]
o Frittelle dolci di carnevale
o Gelato di caffe allo zabaglione*
o H'iatun'[dialect], the original dialect name for "fiodoni" -- pastries made with cheese for the Easter holidays
L
o La Pigna, Easter bread [For recipe see Italy Revisited -- "Holiday Breads"]
o Lamponi Tiepidi al gelato*
M
o Macedonia Raffinata *
o Marmellata di Ciliegie*
o Marmellata di Uva, wine grape marmalade [For recipe see Italy Revisited -- "Jams and Marmalades"]
o Mandorle atterrate, almond nougats [From the town of Gambatesa]
o Mandorle perline, sugared almonds [For recipe see Italy Revisited -- "Cookies with Nuts"]
o Mbeptielle Moisani, almond and honey biscotti flavored with pepper and orange zest made for Christmas, similar to Abrruzo's "pepatelli" biscotti [for recipe see Italy Revisited/Cookies with Nuts]
o Mostaccioli, almond cookies made with honey [For recipe see Italy Revisited -- "Cookies with Nuts"]
o Mostaccioli, almond cookies with mosto cotto [For recipe see Italy Revisited -- "Cookies with Nuts"]
o Mosto Cotto, grape syrup used to flavor desserts [For recipe see Italy Revisited -- "Jams and Marmalades"]
o Mustaccioli, piccillato [typical of the Town of San Pietro Avellana]
N
o Nodini, cookies shaped like knots [For recipe see Italy Revisited -- "Cookies without nuts"]
o Nocci attorrati
O
o Osti, thin waffle-like cookies, often known as pizzelle [For recipe see Italy Revisited -- "Cookies without Nuts"]
o Osti ripiene, pizzelle filled with jam
P
o Palermitana
o Palline di Cocco*
o Pan di Spagna, an Italian-style sponge cake [For recipe see Italy Revisited -- "Cakes"]
o Pane di Pasqua [For recipes Italy Revisited -- see "Holiday Breads"]
o Panetonne, a yeast dough cake made at Easter
o Panettoncino di mais, a corn-flour cake, flavored with chocolate
o Panzerotti con ripieno al mosto cotto
o Panzerotti dolci natalizi
o Pasta al miele
o Pasta Frolla
o Pastarelle Sanquena, a pastry made with blood pudding, popular prior to World War II
o Paste secche
o Pasticcini, lemon-flavored nut-free cookies [For recipes see Italy Revisited -- "Cookies without Nuts"]
o Pepatello/Pepatelli/Pappatill, honey and almond biscotti flavored with pepper and orange zest made for Christmas, similar to "mbeptielle Molisani" [for recipe see Italy Revisited/Cookies with Nuts]
o Pere al cioccolato*
o Pesche di Castelbottaccio, sweet yeast dough buns made to look like peaches, filled with cream and glazed
o Piccillati, baked ravioli filled with black cherries
o Pigna [also spelled in dialect: le pign'l pasquali], an Easter cake, similiar (if not the same) as "Pane di Pasqua [For recipe see Italy Revisited -- "Holiday Breads"]
o Picellati, pastries flavored with honey, nuts and grapes
o Pigna, Easter bread [for recipe see Italy Revisited -- "Holiday Breads"]
o Pizza con zucchero, pizza with sugar [For recipe see Italy Revisited -- "Fritters"]
o Pizza di Riso, Ricotta, Rice and Custard Pie [For recipe see Italy Revisited -- "Pies and Tarts"]
o Puppata, Easter cookies shaped like dolls [For recipe see Italy Revisited -- "Cookies without Nuts"]
R
o Riso con il latte, rice pudding traditionally made for Christmas eve, St. Joseph Eve and Holy Friday [For recipe see Italy Revisited -- "Puddings and Creams"]
o Rosacatarle (Rosacatarre, rosacatarele), Christmas sweet fritters, shaped in the form of rose wheels, often drizzed with honey, and sometimes dusted with icing sugar; in some regions of Molise, they're known as the same name as the bow-shaped sweet fritter, "caragnoli." [For a variety of recipes see Italy Revisited/Fritters]
o Rotolo al Cioccolato*
S
o Sanguinaccio
o Scarulelle, rose-wheeled shaped fritters made in Santa Croce, Molise, identical to "caragnole" [For recipe see Italy Revisited -- "Fritters"]
o Sciadunes -- Easter pastries [For recipe see Italy Revisited/"Calcioni"]
o Scrippelle [Spelling varies: in Molise, Italy, the fritter is known as "screppelle," in dialect as "scr'pell'" or "scri'pepell' natalizie"; in North America, it is generally spelled as "scrippelle"; other spellings include: Scrapelle, Scrapelles, Scrippelle, Scrippelles, Screppelli, and Scrapelli], long columns of fried dough [For recipe see Italy Revisited -- "Fritters"]
o Sfringelli, dessert served on the Feast Day of Saint Joseph
o Sfringiuni, Sweetened yeast dough, San Giuseppe, Christmas and Carnival fritters [For recipe see Italy Revisited -- "Fritters"]
o Sorbetto di Melagrana*
o Sour Cherry Jam [For recipe see Italy Revisited -- "Jams and Marmalade"]
o St. Martin's Pizza [For recipe see Italy Revisited -- "Pizzas and Breads"
o Sugar-glazed almonds [for recipe see Italy Revisited -- "Cookies with Nuts"]
T
o Taralli, prior to World War II the word, "taralli" referred to a low-end style of "biscotti con sale" which contained eggs and flour, but no fennel seeds; at that time "taralli" were presented in a circular shape in contrast to "biscotti con sale" which were presented in the shape of half bows. Also, the word, "taralli" was used to describe taralli that were flavored with salt and/or with sugar. Nowadays, the word, taralli, generally refers to "biscotti con sale" while the words, "taralli dolci," "sweet taralli," refer to taralli that contain sugar. [For more information and recipes see Italy Revisited, "Taralli"]
o Taralli col Naspro, frosted sweet tarallini (for recipe see Italy Revisited/Taralli Dolic)
o Taralli Dolci, nowadays the term refers to sweet taralli that are flavored with sugar, however prior to World War II few individuals used the term; back then the word, "taralli," was used to describe both those taralli that had been flavored with salt and those flavored with sugar. Also, at that time the word, "taralli," was used to describe a low-end style of "biscotti con sale" which did not require any kneading and so was not seen as noteworthy or special. [For recipes and more information see Italy Revisited -- "Taralli Dolci"]
o Tarallini, Bite-sized sweet taralli, without yeast, with icing [For recipe see Italy Revisited -- "Taralli Dolci"]
o Taratuffo, strudel-like wine grape jam pastry, traditionally made for wedding feasts prior to World War II [for recipe see Italy Revisited -- "Pies and Tarts"]
o Torta di Pasqua, similar to a panettone; made for Easter morning, for breakfast; can be sweet or savory
o Tartufo al Caffe*
o Taratuffo, strudel-like jam-filled pastry [For recipe see Italy Revisited -- "Pies and Tarts"]
o Torrone, almond nougat
o Torte di mandorle, almond tart
o Turtel', coiled Easter sweet made in Santa Croce di Magliano, Molise [For recipe see Italy Revisited -- "Holiday Breads"]
W
o Wine Grape Marmalade or Jam [for recipe see Italy Revisited -- "Jams and Marmalade"]
Z
o Zeppole, the name encompasses a variety of sweets from cream puffs, fried pastry pockets and/or fried pizza doughs [For various recipes see Italy Revisited -- "Pastries" and/or "Fritters"]
o Zazzariell', Carnival fritters
o Zita, doll-shaped Easter cakes or cookies [For recipe see Italy Revisited -- "Holiday Breads"]
* May have become popular in Molise post World War II
Directions
Notes
Please note that many traditional Molisani recipes can be found on this website by checking out the various categories, e.g., "Cookies with Nuts," "Fiadone," Fritters" etc. Some of the recipes come with long personal notes (e.g., "Screppelle, Version I" "Caragnoli Version I," "Rosina's Caragnoli," and "Biscotti Con Sale, Version I") while others do not. Additions and/or corrections are welcomed.....For the history, culture and places of interest to visit in the province of Campobasso, Molise see Italy Revisited -- "Molise Campobasso." For the history, culture and places of interest to visit in the Town of Casacalenda, Molise see Italy Revisited -- "Molise Casacalenda." For the history, culture and places of interest to visit in the province of Isernia, Molise see Italy Revisited -- "Molise Isernia."
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