To make these traditional pastries, the filling must be left for 12 hours before baking to allow the flavours to develop. Versions of these simple yet extremely rich pastries are found all over Calabria. It is quite likely that they were originally created in convents, where the nuns would busy themselves by preparing vast quantities to sell to the locals. In some parts of the region they are a traditional Christmas treat, but petrali are also made to celebrate St Martin’s Day in summer, when they are known as pitte di San Martino.
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