Calabria is located in the Southern part of Italy, and that's where the word "Italy'' was coined by the ancient Greeks who settled there sometime in 8th century BC. After the Greeks, the region was also occupied by the Romans, Byzantines, Normans, and Arabs, and the Calabria of today still has some traces of their influences left in its culture, architecture, and in food. The area boasts stunning coastlines, rugged mountains, and picturesque rural areas that could be straight out of a painting. Like most local Italian cuisines, Calabrian food is also known for its simplicity and freshness in both savory and sweet dishes because of its reliance on locally sourced ingredients. A visit to Calabria is a must for any traveler who is curious to know more about Italy, and wants to seep themselves in the richness of culture and traditions it has always been proud of. In the meantime, here are some sweet treats from Calabria that you can recreate at home to bring a taste of Italy into your home:
Pan di Spagna di Dipignano
Ingredients:
- 100 gm flour
- 100 gm granulated sugar
- 30 gm cornstarch
- 4 eggs
- ½ tsp vanilla extract
Instructions:
- Preheat the oven to 160°C and grease a round cake tin with some butter or olive oil. You can also dust it lightly with some flour, and gently shake off the excess.
- Then sift the flour and cornstarch together to remove any lumps. Set aside.
- Beat the room temperature eggs and sugar vigorously either with a stand mixer or by hand. To achieve a light and fluffy consistency, it will take you about 15 to 20 minutes to do so. Then mix in the vanilla extract.
- Divide the flour and cornstarch into two halves. Fold in the first half of the dry ingredients, and mix. Then add the second half.
- Pour the cake batter into the greased cake tin and then bake in the oven for 30 to 35 minutes or until golden brown.
Nocatole (Sweet Fritters)
Ingredients:
- 500 gm flour
- 150 gm sugar
- 3 tsp baking powder
- 3 eggs
- 3 tbsp extra virgin olive oil
- 1 tbsp vanilla extract or any liqueur
- ½ tsp ground cinnamon
- 1-2 tbsp milk
- Powdered or confectioners’ sugar for dusting
Instructions:
- In a large, flat vessel, mix the flour and baking powder together.
- Make a well in the middle and add sugar, eggs, extra-virgin olive oil, liqueur or vanilla extract, and ground cinnamon.
- Now get dirty and use your hands to incorporate all the wet ingredients into the flour. Consider it similar to kneading roti dough.
- If the dough is too dry, then add a tablespoon of milk. Add more if the texture doesn’t change. You’re looking for a soft and smooth dough.
- Cover the dough and let it rest for half an hour.
- Take about 100 gm of dough, roll it into a log, then break into two equal pieces.
- Take one of the pieces and twist like you would a rope. Then grab both ends of the dough and wrap them around the top like a twisted knot. Press the ends firmly so they don't come apart during baking.
- You can also shape the dough into a ring by pressing the ends together to form a circle.
- Repeat this process until you’ve finished all of the dough.
- Heat vegetable oil in a heavy bottomed vessel, then fry every nocatole until golden brown on both sides.
- Once slightly cool, toss the nocatole in powdered sugar and serve.
Susumelle
Ingredients:
- 200 gm runny honey
- 50 ml water
- 500 gm plain flour
- 200 gm caster sugar
- 1 tbsp Cadbury Cocoa Powder
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 60 ml milk
- 200 gm dark chocolate, roughly chopped
Instructions:
- Preheat the oven to 180°C and prepare two baking trays by lining them with parchment paper.
- Bring water and runny honey to a gentle simmer in a saucepan.
- Then sift baking powder, cinnamon, and cocoa powder in a large bowl. Add the caster sugar as well.
- Then slowly incorporate the water and honey syrup, followed by milk. Mix well.
- Stir and knead until you get a soft cookie dough. Roll out the cookie dough on a lightly floured surface.
- Cut out as many round cookies as you can from this dough and place them a few centimeters apart on the baking trays.
- Bake the cookies in the oven for about 12 to 15 minutes. You can put both the trays in the oven together or bake in batches.
- Once the cookies are golden and crisp, then let them cool down at room temperature on a wire rack.
- After the cookies are cool enough, melt the chocolate in the microwave.
- Dip one side of the cookies in the melted chocolate and let it solidify before digging in.