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Francesco Mazzei’s M’Pigliatia

Staff Writer

“The Pitta M'Pigliata is a traditional Christmas dessert from the remote Sila Mountains in Calabria: baked pastry rosettes with walnuts, almonds, raisins, cinnamon, cloves and drizzled with honey. Francesco grew up baking these cakes with his grandmother and mother two weeks prior to Christmas. His grandmother always glazed them with musto cotto and took them as little gifts when visiting friends and family and enjoyed with some sweet wine, Sambuca or Grappa.”

Deliver Ingredients
35 pieces


For the pastry

  • 500 Grams strong white flour
  • 20 Grams sugar
  • 2 eggs
  • 50 Grams unsalted butter
  • 1 Tablespoon orange zest
  • 2 Grams salt
  • 90 Grams Marsala

For the filling

  • 200 Grams dry figs
  • 4 golden apples
  • 1 Tablespoon butter
  • 1 Tablespoon vanilla sugar
  • 30 Grams pine nuts (toasted)
  • 30 Grams pistachios (toasted)
  • 200 Grams dry apricots
  • 100 Grams sultanas
  • 50 Grams hazelnuts (toasted)
  • 30 Grams walnuts (toasted)
  • 200 Grams Mosto cotto
  • 200 Grams honey


For the pastry

Mix all the pastry ingredients together to form a dough and leave to rest for about one hour.

For the filling

Peel and cut the apples into small cubes. In a pre-heated pan, melt the butter before adding the apples and vanilla sugar and leave to cook until golden brown.
In a mortar, crush the dried fruits and nuts into a paste. Mix the paste with the apples and leave to cool down.

Roll out the pastry thinly and cut into long rectangle strips horizontally. Spoon the filling onto the rectangle, leaving a little room at the edges, and roll it lengthwise like a jelly roll. Preheat the oven to 170 °C and bake for approximately 20 minutes until golden brown. Let them cool down and then brush the top with some honey, followed by mosto cotto.