The pignolata sees the light in the period of Spanish domination of the Kingdom of Sicily.
It was then that the nobles commissioned the reinterpretation of an already existing recipe that came from the poorer classes. Thus was born the sweet and flavored icing that distinguishes pignolata today!
In this article you will discover some curiosities about this recipe and how to prepare the glazed pignolata at home with a simple procedure!
History of Pignolata H2
It is said that in ancient times the pignolata was consumed in the area between Messina and Reggio Calabria on the occasion of the Carnival.
In fact, originally the pignolata was different from what it is today, because the current appearance is the result of the revisiting of the pignolata over the centuries.
How was the Original Pignolata
The original pignolata was typically consumed during Carnival and included a series of ingredients of poor origin , precisely because the dessert was typical of the peasant tradition!
These ingredients were: flour, eggs, lard. But beyond all this, small pieces of dough were added at the end of the preparation that looked like a pile of pine cones.
The Pignolata Today
Today, the glazed pignolata is a sort of sweet mound made up of many small fried "gnocchi" that remain crumbly inside. The whole thing is covered half with chocolate icing and the other half with lemon icing.
The glazed pignolata is a simple dessert to prepare, which was once prepared exclusively for the Carnival, but which today can be found in all Sicilian pastry shops throughout the year!
Guide to the recipe of Pignolata Glazed
Ingredients for the pignolata
- Flour 00: 750 g
- Egg yolks: 10
- Pure alcohol for sweets: 100 ml
- Sugar: 75g
- Lard for frying
Ingredients for the chocolate glaze
- Powdered sugar: 300 g
- Bitter cocoa: 300 g
- Butter: 150g
- Waterfall
- Vanilla
