A dessert probably of Arabic origins typical of the Calabrian tradition that recalls a “eye” in the form (but also a panzerotto). Let’s find out the origins, some curiosities and a recipe to prepare it
There are many typical Easter’s desserts around the world (and for Italy): we have already told you about the semi-unknown Tansy, the ancient Easter English dessert with a bitter taste, the Abruzzo pupa and horse, the Neapolitan pastiera and many others. But we still hadn’t taken into consideration the Nepitelle, Calabrian sweet based on shortcrust pastry typical of this holiday, especially in the provinces of Catanzaro, Crotone and Reggio Calabria.
The shape is half a moon and the filling vary according to local traditions, while preserving some main ingredients such as dried fruit, chocolate, spices and cooked wine or must. As for dried fruit, we can find us sultanas, almonds, nuts, while the chocolate can be dark or cocoa powder. Among the spices used we find cinnamon and nutmeg. Then there are those who add honey or liqueurs, including the witch, and those who flavor the cake with oranges or grated lemons.
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The nepitelle most likely have Arab origins, but the first written quote dates back to 1895, when they were mentioned in the Calabro-Italian vocabulary. A curiosity: the name, which varies according to the locations, derives from the Latin “Nepitedum”, which means eyelid, due to its similarity with the closed eye.
On the FB page of “Wonderful Calabria” Find the full recipe Of this delicious traditional dessert, which explains step by step how to prepare the filling, the shortcrust pastry and the petrals, without forgetting the gasket.
Sources: Wonderful Calabria/We live Calabria
