Sunday, May 26 2024

Pignolata Messinese is a mound of fried dumplings that is firm on the outside but has a fairly crumbly core that is drizzled half with a chocolate glaze and half with a lemon glaze.


At one time, pignolata glazed was among the many sweets made exclusively for Carnival, but today it increasingly closes every festive banquet of Messina residents and is sold by local bakeries throughout the year.






For the Pignolata:

  • 4 cups of all purpose flour
  • 10-12 egg yolks
  • 5 tbsp of strong liqueur
  • 1/4 cup of sugar


For the chocolate glaze:

  • 1+1/2 cups of icing sugar
  • 2 cups of bitter cocoa powder
  • 1/2 cup of butter
  • water to taste
  • a pinch of vanilla powder
  • a pinch of cinnamon powder


For the lemon glaze:

  • 2 cups of icing sugar
  • juice of 3 organic lemons
  • 3 egg whites


For frying you can use lard or oil




For the dough of the pignolata messinese

In a mixing bowl, beat the egg yolks, sugar and liqueur energetically, then add the flour a little at a time, mixing until a homogeneous and consistent dough is obtained that will tend to pull away from the walls of the bowl.

After a few hours, roll out the dough on a pastry board, forming sticks 0.28-0.40 inch thick.

Then cut the sticks into chunks about a 0.80 inches long each.

Fry the pignolata chunks a little at a time in plenty of hot lard, turning them from time to time until browned, and finally place them on paper towels so that they lose their excess fat.

For the chocolate glaze

In a small saucepan set over a very low flame, melt the butter and add, a little at a time, the powdered sugar, vanilla, cinnamon powder, sifted cocoa and some water, which should be poured in until the right density is obtained.

Allow to cool.

For the lemon glaze

Pour the sugar into a small saucepan and heat it over a very low flame until it begins to spin, then pour it into a bowl and incorporate the stiffly beaten egg whites a little at a time.

Whirl for a long time with a spoon, pouring the juice of the lemons in the meantime in a trickle until a soft, white glaze is obtained.

Definition of pignolata messinese

Divide the fried pieces of pignolata messinese into two equal portions and mix the first portion well with the warm chocolate glaze and the second portion with the lemon glaze.

After that, arrange the two portions of pignolata on a serving plate, side by side so that they form a single two-colored mound, and let the glazes dry for at least an hour.

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