Campania Christmas Basket

Boiling the taralli serves several purposes. Firstly, boiling helps to seal the surface of the taralli, making them firmer and crispier once baked. Secondly, boiling helps to remove any excess fat from the surface of the taralli, which could otherwise interfere with subsequent baking. Finally, boiling the taralli can also help them keep longer by preventing the growth of bacteria and mould on the surface.

The tarallo is a versatile food that can be eaten in different ways. Typically, it is eaten as a snack or appetiser, accompanied by a glass of wine or a cold beer. To eat the tarallo, one can simply crunch or bite the product whole, or it can be broken into smaller pieces by hand. The tarallo can also be used as an ingredient in many recipes, for example crumbled up as a breadcrumb for cutlets or fish, or as a base for a crostino. In any case, the tarallo is a highly appreciated food for its crunchy flavour and culinary versatility.

Taralli are a popular foodstuff for their crunchy flavour and culinary versatility. In addition, taralli can provide some health benefits when consumed in moderation as part of a balanced diet. For instance, taralli can be a source of complex carbohydrates, which provide long-lasting energy and help keep blood sugar levels stable. In addition, taralli may contain a small amount of protein and fibre, which are important for muscle and digestive health. However, taralli are also high in calories and sodium, so it is important to consume them in moderation and pay attention to portion sizes. Overall, taralli can be a tasty and satisfying addition to a balanced diet, but they should be consumed in moderation as part of a healthy lifestyle.

Cantucci are a typical Italian dessert from Tuscany, usually served as an accompaniment to Vin Santo, a liqueur wine produced in the same region. Vin Santo is an amber-coloured wine with a sweet and aromatic flavour, which goes perfectly with the crunchy texture of cantucci. However, if Vin Santo is not available, the cantucci can be paired with other sweet wines, such as Passito di Pantelleria, Moscato d'Asti or Recioto della Valpolicella.

Cantucci and Vin Santo are traditionally served together as an after-meal dessert in Italy. To enjoy them, one starts by dipping a cantuccio in a glass of Vin Santo, letting it soften for a few seconds. Next, you enjoy the soft, wine-soaked cantuccio, enjoying its crunchy texture and the sweet, aromatic flavour of the almonds and wine. The operation is usually repeated with other cantucci, sipping the Vin Santo between bites. The result is a perfect combination of the crunchiness of the cantucci and the sweetness of the wine, which balance each other perfectly.

The word 'mostaccioli' comes from the Latin 'mustaceum', meaning 'made with must'. Mostaccioli are a typical sweet of southern Italy, particularly of the Campania region, which is prepared with grape must, flour, honey, nuts, spices and various flavourings. The shape of mostaccioli varies according to local tradition, but they are generally hard, crunchy biscuits, often diamond- or rhombus-shaped. The word 'mostaccioli' was therefore chosen as the name for this cake because grape must is one of the main ingredients used in its preparation.

Il Roccocò è un dolce tipico della cucina napoletana, la cui origine non è del tutto chiara. Tuttavia, si ritiene che il Roccocò sia stato inventato da alcune suore del monastero di Santa Maria degli Angeli a Lavello, in Basilicata, intorno al XVIII secolo. Il Roccocò era un dolce a base di farina di grano, uova, zucchero, burro, e aromatizzato con scorza di limone e mandorle. La forma tipica del Roccocò è quella di una ciambella dura e secca, che può essere conservata per lungo tempo. Nel tempo, la ricetta del Roccocò si è diffusa in altre parti del Sud Italia, diventando un dolce tradizionale di molte regioni, come la Campania, la Puglia e la Calabria.

Cato already mentions a recipe for small sweet buns called mustacei made of flour, must and aniseed, and many other Roman authors speak of them, saying, among other things, that they are sweets that aid digestion. In the late Middle Ages, one already encounters mostazoli, biscuits made with cooked must, whose suffix -olo suggests that from the larger shape of the Roman schiacce, they had already moved on to sweets with a smaller diameter. The Neapolitan version of this biscuit, however, seems to have been made without must, thus departing from its very etymology. In the 16th century, two recipes for mostaccioli are mentioned by Bartolomeo Scappi, cook in the Vatican kitchens under Pope Pius IV and Pope Pius V, in one of his works. Scappi calls them small dry pastries and states that they can also be served at the opening of particularly rich lunches.

The term 'taralli' comes from the ancient Greek 'daratos', meaning 'bread'. Taralli are a typical product of Italian cuisine, particularly in the region of Apulia, but are also widespread in other parts of Southern Italy. It is a salty, doughnut-shaped biscuit, usually prepared with flour, olive oil, white wine and salt. There are several regional variations of taralli, with the addition of other ingredients such as chilli pepper, fennel seeds or sunflower oil. The exact origin of the name 'taralli' is not known for sure, but it is thought to be linked to the shape of the biscuit, which resembles a doughnut or a ring, or to the fact that taralli were originally hard, dry, biscuit-like breads used as food rations for soldiers in war.

There is no specific figure who invented taralli, but this product of Italian cuisine has ancient origins and its earliest traces date back to the period of Magna Graecia. In particular, taralli were used as food by the Italic peoples and later by the Romans. Over the centuries, the recipe for taralli has evolved and been enriched with new ingredients and regional variations. In the Apulia region, taralli have become a typical and much appreciated product, thanks to the quality of the local ingredients and the skill of the artisan producers who still make them today following traditional recipes handed down from generation to generation.

'Finire a tarallucci e vino' is an Italian expression indicating the resolution of a situation in a harmonious and amicable manner, despite any previous disagreements or problems. The expression derives from the custom of ending an argument or dispute by offering tarallucci and wine, symbolising reconciliation and conviviality. Thus, figuratively, 'ending in tarallucci e vino' means reaching an agreement or a peaceful conclusion, without rancour or tension.

The etymology of the name fusilli originates from the spindle, a tool that was used for spinning by hand. This in fact sees a long strand of pasta twisted around a knitting needle and the result obtained gives the shape to the fusilli themselves.

Fusilli originated in Southern Italy, particularly in Molise and Campania, but the 'original' recipe, according to historians, is of Arab origin.