Black and White Pignolata - Messinese artisan dessert

PIGNOLATA MESSINESE

The Pignolata Messinese is a typical dessert of the Sicilian confectionery tradition.

These are pieces of lemon dough cooked in the oven or fried and covered with a double glaze: white and chocolate.

The cooked pieces of dough, also called pine cones, are arranged to form a mound directly on the tray and are subsequently covered with icing.

This dessert comes from the simpler and poorer version of the pignolata: the dough was fried in lard and covered with a simple honey glaze. During the Spanish domination the Messina pastry masters made this dessert richer to serve to the Hispanic nobility. Pignolata is a typical Christmas and Carnival recipe, but given its widespread use, today it can be found in pastry shops throughout the year.

INGREDIENTS: Sugar, type 00 WHEAT flour, water, chicken EGG, egg white, dark sugar [sucrose, glucose syrup], pure alcohol 95% vol, bitter cocoa, lemon juice, egg yolk, chocolate black cover Ariaga Noire 59% Valrhona [Cocoa paste, sugar, cocoa butter, emulsifier: lecithin, natural vanilla flavor, NUTS, MILK, GLUTEN], Glucose syrup, Edible yeast, Lemon flavor, Vanillin.

ATTENTION: The net weight varies from 400 to 500 grams.