It is one of the symbols of Calabrian cuisine. It is a recipe steeped in history. The first documents date back to 1728, the year in which the Giaquinta family granted their daughter Angelica to the landowner Battista Caligiuro, drawing up a marriage contract in which it was also specified that: “… the family of the groom will think that at the end of the meal, he must offer the pitta ‘nchiusa, prepared ahead of time, making sure that the pitta is of the right fineness.
For consumption, remove the individual roses with a knife and offer them together with a hot drink or liqueur. Excellent for breakfast and after a meal. It is consumed as it is, sliced.
Dry dessert, without creams, formerly prepared mainly for weddings. Today used every day at the end of a meal or for breakfast together with a hot drink.
The filling, consisting of walnuts, raisins, sugar, orange flavor, cinnamon, cloves and various liqueurs, is prepared about 12 hours before and hermetically stored in the refrigerator, to allow the different ingredients to mix.
The pastry is obtained from the mixture of soft wheat flour with sugar, oil, orange flavor, various liqueurs and other spices. Hand-worked with care and delicacy, it is then stuffed with the filling and given the desired shape: in roses, “snail” or double roll.
Pitta ‘nchiusa Italian product online shop | Only Good Italy
Bag of 200g.