Pitta 'mpigliata PERGAMENA

Dry dessert, free of creams, formerly prepared mainly for wedding parties.

The dried fruit, which is the filling of the pastry, is carefully selected and then mixed with the other ingredients, mostly aromas, in order to obtain a riot of flavors and aromas.

It is a recipe steeped in history; the first documents date back to 1728, the year in which the Giaquinta family granted their daughter Angelica to the landowner Battista Caligiuro, drawing up a marriage contract in which it was also specified that: "... to make the sweet mouth to the diners will think the family of the groom who, at the end of the meal, will have to offer the pitta 'mpigliata, prepared prematurely, taking care that the pitta is of the right finesse."

The filling, composed of nuts, raisins, sugar, orange flavor, cinnamon, cloves and various liqueurs, is prepared about 12 hours before and stored hermetically in the refrigerator, to allow the different ingredients to blend.

The dough is obtained from the dough of soft wheat flour with sugar, oil, orange flavor, various liqueurs and other spices.