Scorze di agrumi candite – my candied citrus peels

This is a method for candying citrus peels that works FOR ME. It is not a professional method, it has flaws, it is not “the perfect”, BUT it works for ME (hence that “my”). It delivers the type of candied peels that I like: still juicy and fruity, with a faint bitterness in the background, not overly sweet.
The following are to be regarded as working notes, drawn from experience and other cooks’ versions.
I do not have any “culinary scientific evidence” for some of the things I say – you decide, if they make sense to you or not.

Continue reading “Scorze di agrumi candite – my candied citrus peels”

Pitta ‘nchiusa (Raisin, nuts, honey pastry from Calabria)

Pittanchiusa (or Pitta ‘mpigliata o pittacupassule) is a typical Christmas pastry from Calabria, the southernmost part of the country. Strips of an olive oil and white wine pastry are filled with walnuts, raisins, orange zest, clove, cinnamon and syrupy vincotto, rolled into coils (or rosette, as we say in Italian, meaning “little roses” – much more poetic), doused with honey and baked into a glistening, caramelized, bronze-coloured “flower”.

Pittanchiusa is crisp and deliciously gooey at the same time, sweet, spicy, and citrusy, the muted bitterness of the walnuts counterbalancing the overall sweetness. It would be a pity to limit this lovely pastry to Christmas only.  Continue reading “Pitta ‘nchiusa (Raisin, nuts, honey pastry from Calabria)”