December holidays are finally here! Let us get our recipe books out and spread the table with delicious Christmas cakes. We are going to appreciate the sweetest side of Ciociaria, a corner of Lazio which boasts an ancient peasant culinary tradition.
The Torroncini (small nougats) from Alvito
The speciality of Alvito is the three-hundred years old nougat, made of chocolate covered almond paste with pistachio and pine nuts, rum, bergamot, cocoa and candied fruit. This recipe is the pride of the ancient village in the Comino Valley.
The Panpepato from Anagni
The Panpepato from Anagni is a unique, easy-to-prepare delicacy, combining walnuts, pine nuts, raisins, almonds, hazelnuts, chocolate and a last touch of sprinkled black pepper.
Serpentone from Guarcino
The typical Christmas cake in Guarcino and the other villages in the Ernici Mountains is the snake-shaped Serpentone, said to be of ancient pagan origins. Crunchy outside and soft inside, the cake consists of a rolled pastry sheet filled with dried and candied fruits and chocolate chunks, the true Christmas flavour of Ciociaria.
Amaretti from Guarcino
The amaretti from Guarcino must not be missing on the Christmas table. It is said that the recipe of these almond biscuits was given to a family in Guarcino by a friar as thanks for their hospitality. The elliptically shaped soft and delicate amaretti are prepared with sweet and bitter almonds, egg white, sugar and wafer.
Canascionetti di Supino – Facebook @serviziocivilesupino
The typical Christmas speciality of Supino are the canascionetti, prepared with chestnuts, chickpeas, walnuts, hazelnuts and honey. They resemble ravioli and have a crumbly texture; the dough is sprinkled with nutmeg and pepper before being baked.
And now, how can you resist the sweet Christmas in Ciociaria?