Pignolata Messinese

The pignolata sees the light in the period of the Spanish domination of the Kingdom of Sicily.

It was then that inoblemen they commissioned the review of an existing recipe that came from the poorest classes. Thus was born thesweet icing and flavored that today distinguishes the pignolata!

In this article you will discover somecuriosity about this recipe ehow to prepare glazed pignolata at your home with a simple procedure!

History of Pignolata H2

It is said that the pignolata in antiquity was consumed in the area betweenMessina and Reggio Calabria on the occasion of the Carnival.

In fact, the fussy era was originallydifferent as it is today, because the current appearance is the result ofa revisiting of the fussy over the centuries.

Like the original Pignolata 

The original pignolata was typically consumed on the occasion of the Carnival and included a series of ingredientspoor origin, just because the dessert was typical of the peasant tradition!

These ingredients were: flour, eggs, lard. But beyond all this, gods were addedpieces of pasta at the end of the preparation they looked like a pile of pine cones.

La Pignolata Today

The glazed pignolata today is a kind ofsweet mound composed of many small fried dumplings that remain crumbly inside. The whole is half covered with glazel chocolate and for the other half with al glaze lemon.

The glazed pignolata is a dessertsimple to prepare, which was once prepared exclusively for the Carnival, but which can now be found in all Sicilian pastry shops throughout the year!!

Pignolata glassata

Guide to the Recipe of Pignolata Frosted

Ingredients for pignolata

  • 00 flour: 750 g
  • Egg yolks: 100
  • Pure alcohol for cakes: 100 ml
  • Sugar: 75 g
  • Lard for frying

Ingredients for the chocolate glaze

  • Icing sugar: 300 g
  • Bitter cocoa: 300 g
  • Butter: 150 g
  • water
  • Vanilla

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