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The pignolata, a typical dessert of the Messina Carnival
There glazed pignolata is a sweet from Messina origins that was traditionally consumed during the Carnival period. Nowadays, however, it is possible to find it at any time of the year and the reason is simple: pignolata is really too good to limit it to a few days a year! Small fried dumplings, scented with lemon peel, soft and tasty, mixed with two delicious glazes, one with icing sugar, egg whites and lemon juice, the other with dark chocolate and butter. The balance of flavours, between sweet and bitter, leads this recipe to be one of the most popular and also replicated during the Christmas holidays. The preparation of the pignolata is similar to that of other recipes from Southern Italy, such as the Neapolitan struffoli or the cicerchiata from the Marches. Preparing it is quick and easy: you just have to be patient and let the dough rest two hours before frying the dough dumplings but, above all, you’ll have to manage not to eat them all before dressing them with the glaze!
The post continues on our Blog: The pignolata, a typical dessert of the Messina Carnival
What do you think about it? Feel free to reply below!
There glazed pignolata is a sweet from Messina origins that was traditionally consumed during the Carnival period. Nowadays, however, it is possible to find it at any time of the year and the reason is simple: pignolata is really too good to limit it to a few days a year! Small fried dumplings, scented with lemon peel, soft and tasty, mixed with two delicious glazes, one with icing sugar, egg whites and lemon juice, the other with dark chocolate and butter. The balance of flavours, between sweet and bitter, leads this recipe to be one of the most popular and also replicated during the Christmas holidays. The preparation of the pignolata is similar to that of other recipes from Southern Italy, such as the Neapolitan struffoli or the cicerchiata from the Marches. Preparing it is quick and easy: you just have to be patient and let the dough rest two hours before frying the dough dumplings but, above all, you’ll have to manage not to eat them all before dressing them with the glaze!
The post continues on our Blog: The pignolata, a typical dessert of the Messina Carnival
What do you think about it? Feel free to reply below!
