CHRISTMAS PITTA "mpigliata"

"Christmas Pitta"

 Welcome honey lovers craving something nutty rich having sweet whisky flavors....a dessert course that's symbolic while expressing another story after main meal . Their is loyalty at play....interactions social sharing being custom to impart knowledge of great food. Are you surprised! "Pitta 'mpigliata" or "Pitta nchiusa".  "Christmas Pitta"

Our Great Mother's of the 17th century....this was the century that lasted from January 1, 1601 to December 31, 1700, in the Gregorian calendar. The 17th century falls into the Early Modern period of Europe. The Country of Italy has 20 regions....one of which we celebrate this artistic, surprisingly decadent, sweet-bake among raisins, nuts and pastry, "Christmas Pitta", a recipe from the region of Calabria.

  

The original Christmas Pitta began in San Giovanni Fiore, a Town in the Province of Cosenza in Calabria region of southern Italy built by monks in 1188. Christmas Pitta was widespread throughout Cosenza beginning of the 1700 century. The Pitta was prepared for weddings mainly and variations of the Pitta are created uniquely personal using various nuts, dried fruit, quality of honey flavours and pastry dough made with whisky or cognac and red wine. The shape of Christmas Pitta is round though presentation has changed.

The unique decorative crisscrossed strip pattern topping the Christmas Pitta is called "Pastry Lattice" adding a delightful surprise having power of Mother's enchanting nature. Underneath the "Pastry Lattice" is the round Honey Pots filled with various nuts. If you look carefully as sometimes we find symbols at the end of greeting cards XOXO (Hugs "N" Kisses). What is behind the decorative meaning..... "LOVE" . These Christmas Pitta's are given away at Christmas toward a person whom love is felt and care of the poor.

                                                                                                                                       

The Filling Recipe consists of combining raisins, four types of nuts, honey prepared the day

before. The Dough consists of Canola Oil, Shortening, Red Wine, Cognac or Whisky, Eggs, 

Unbleached All Purpose Flour, Salt, Baking Powder. Baking time for Large Pitta is 2hrs 40minutes. 

The  "Pitta Crust"  captures noticeable rich quality that carry mouthfuls of flavour and taste.