These treats are typical in certain areas of Italy. But they’re hardly known outside of those areas. And yet they’re just as good as many of the better-known Christmas sweets at the table. Check out these three Christmas desserts from southern Italy. You’ll want to have them all year round.
Calabrian crocette
Its cryptic name (which means “crosses”) hides a small sweet with an explosive taste. Calabrian crocette are dried figs stuffed with almonds or walnuts and then baked in the oven with a pinch of cinnamon and a touch of your favorite liqueur. They can be consumed as is or covered with a thin layer of dark chocolate. They must, however, be stuffed and closed according to tradition. Each crocetta is made of four figs opened in half and held together. They are overlapped with another open fig so as to form a cross – hence the name. At this point they are stuffed and closed with two other half-opened dried figs.
Cubbaita, giuggiulena or simply sesame croccante (crunchy)
Sicily was once ruled by the Moors, and the words cubbaita and giuggiulena come from the Arabic. The former meant crunchy, the latter meant sesame seeds. Over time, the word giuggiulena came to be used for the dried fruit and eventually the entire dessert. Of all the Christmas desserts of the South, this one has the simplest shape. But it’s no less rich: with sugar and honey, as well as sesame seeds and sometimes even almonds and lemon or orange peels to add even more fragrance.
Struffoli, honey balls from Naples
Struffoli are probably one of the best-known southern Christmas sweets, even outside the borders of their original region. This rich Neapolitan sweet is made up of many balls of fried dough flavored with anise liqueur and then covered with honey. The balls are then assembled on a serving plate and decorated with pieces of candied fruit, sprinkles, silver beads, and other confections. A captivating dessert for the eyes and the palate!
