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Ingredients Nanno's Calgiones
Directions Filler:
Notes I believe this recipe is over 200 years old. It was given to my mother in 1948 by my father's grandmother who was about 78 then. I'm sure she learned it from her mother. It took me three tries to get these right, because I veered from the recipe. It is very important to follow the recipe to the letter. When I did, they came out great. I once read in a Calabrese Cookbook, that these treats originated from the days when wine makers would give the mashed grape skins to the workers after they stomped the grapes. They would add chocolate to them and make these treats as sort of a celebration item, when they were paid for their work. Modern recipes substituted the garbanza bean for the grape pulp.......... Notes: Rocky Marc. Photo: Mary Melfi. |