Pitta Mpigliata Festive Cake
This typical festive cake from Calabria, the southernmost part of Italy is traditionally prepared for Easter, Christmas and weddings. It’s an elaborate preparation which starts by mixing the dry ingredients together and leaving them for two days. Then strips of pastry made with olive oil are filled with the walnuts, raisins, almonds and Moscato wine and then rolled into coils, doused with honey and baked into a caramelized, golden “flower”.
Pitta Mpigliata is crisp, sweet, nutty and chewy at the same time and makes the perfect afternoon tea treat on winter days, but it is also an excellent pudding if served warm, with some creme fraiche perhaps.
In Italy this type of celebratory and rich pastry would be served at room temperature, at the end of a festive meal, alongside a spread of tangerines, dried figs, mixed nuts, torrone and other homemade Calabrian sweets.
This Calabrian treat dates back at least as far as the 1700s. It is mentioned in a marriage contract from 1728 which detailed the treats to be offered by the family at the reception!
Flour type 00, Moscato white wine, Vermouth, sunflower oil, sugar, extra virgin olive oil, cinnamon, raisins, almonds, walnuts, honey. Contains sulphites.
The Marano Family, based in Amantea, on the Tyrrhenian coast in Calabria, have been producing wonderful fig delicacies since 1930 when Bartolo Marano created his original secret recipe which he subsequently passed on to his sons. Working with the top quality Dottato Cosentino DOP figs the Marano family are known for their unique products which are appreciated all over the world! Their specialities are all hand made as the family say that there are no machines that can replace the care taken by the artisans who create these treats!