A traditional Southern Italian Feast of the Seven Fishes, Calabrian style

Christmas Eve in Calabria is a deeply rooted culinary celebration centered around seafood, homemade pasta, fragrant fried foods, and family rituals passed down for generations.

This menu captures the authentic flavors of Calabria: simple ingredients elevated through time-honored techniques, bold aromas, and the unmistakable presence of citrus, olive oil, and peperoncino.

What follows is a complete recipe collection: every dish includes servings, cooking times, ingredients converted for U.S. kitchens, and clear step-by-step instructions.

This set can be used as a full feast or as inspiration to build your own Calabrian-American Christmas Eve dinner.

DOWNLOAD CALABRIAN CHRISTMAS EVE MENU IN PDF:

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🧂 APPETIZERS

1. Marinated Anchovies (Alici Marinate)

Time: 20 minutes prep + 2 hours chilling
Servings: 4

Ingredients

• 10–12 oz fresh anchovies, cleaned and butterflied

• Juice of 2 lemons

• 1 garlic clove, very finely minced

• 2 Tbsp chopped parsley

• Extra-virgin olive oil

• Salt to taste

Step-by-Step Method

Step 1 — Prepare the anchovies

1. Rinse the anchovies quickly under cold running water.

2. Pat them dry gently using paper towels.

3. Lay them open (skin side down) in a shallow dish.

Step 2 — Start the marination

4. Pour the lemon juice evenly over the anchovies.

5. Sprinkle a small pinch of salt (not too much—anchovies are naturally savory).

6. Ensure all fish pieces are touching the acidic liquid, which will “cook” them.

Step 3 — Refrigerate

7. Cover the dish with plastic wrap.

8. Refrigerate for 2 hours, allowing the lemon juice to whiten and firm the anchovies.

Step 4 — Dress and finish

9. After chilling, drain any excess lemon juice.

10. Drizzle generously with olive oil.

11. Add the minced garlic.

12. Sprinkle parsley on top.

13. Gently arrange them on a serving platter without breaking them.

⭐ 2. Calabrian Octopus Salad (Insalata di Polpo)

Time: 1 hour
Servings: 4

Ingredients

• 2–2.2 lb octopus, cleaned

• 2 celery stalks, sliced

• 10 black olives

• 1 fresh chili or red pepper flakes

• Extra-virgin olive oil

• Lemon juice

• Salt

Step-by-Step Method

Step 1 — Cook the octopus

1. Bring a large pot of unsalted water to a boil.

2. Hold the octopus by the head and dip the tentacles into the boiling water 2–3 times (“to scare it”), which helps them curl beautifully.

3. Submerge the whole octopus and reduce to a gentle simmer.

4. Cook 35–40 minutes or until tender when pierced with a fork.

5. Turn off heat and let the octopus cool in its own cooking water for maximum tenderness.

Step 2 — Prepare the vegetables

6. Slice the celery thinly.

7. Pit the olives if needed and halve them.

Step 3 — Cut the octopus

8. Remove the octopus and pat dry.

9. Cut the tentacles into 1-inch slices.

10. Dice the head into bite-sized pieces.

Step 4 — Assemble the salad

11. In a bowl, combine octopus, celery, olives, and chili.

12. Dress with olive oil, lemon juice, and salt.

13. Stir gently to coat everything evenly.

Step 5 — Rest and serve

14. Chill for 20–30 minutes to allow flavors to blend.

⭐ 3. Salt Cod Fritters (Frittelle di Baccalà)

Time: 30 minutes
Servings: 4

Ingredients

• 14 oz soaked salt cod, cut into bite-size cubes

• 1 ⅔ cups all-purpose flour

• 1 cup cold sparkling water

• 1–2 Tbsp chopped parsley

• Salt

• Oil for deep frying

Step-by-Step Method

Step 1 — Prepare the batter

1. Add flour to a bowl.

2. Pour in the sparkling water gradually while whisking.

3. Mix until you get a smooth, thick but pourable batter.

4. Add a pinch of salt.

5. Stir in the chopped parsley.

6. Refrigerate the batter 10 minutes to keep it cold (helps crispiness).

Step 2 — Prepare the cod

7. Ensure the soaked cod is fully desalinated (taste a small piece to check).

8. Pat dry thoroughly with paper towels.

9. Cut into evenly sized cubes.

Step 3 — Heat the oil

10. Pour frying oil into a pot, reaching 1½–2 inches depth.

11. Heat to 340°F (170°C).

Step 4 — Fry the fritters

12. Dip each cod cube into the batter.

13. Let excess drip off.

14. Gently slide it into the hot oil.

15. Fry 4–5 pieces at a time to avoid cooling the oil.

16. Cook until golden and puffed (about 3–4 minutes).

17. Transfer to paper towels to drain.

Step 5 — Serve

18. Serve immediately with lemon wedges (optional).

⭐ 4. Calabrian Crispelle with Anchovies

Time: 2 hours
Servings: 6

Ingredients

• 4 cups all-purpose flour

• 0.5 oz active dry yeast

• 1 ⅔ cups warm water

• 1 tsp salt

• Whole anchovy fillets

• Oil for frying

Step-by-Step Method

Step 1 — Activate the yeast

1. Pour warm water into a bowl.

2. Add yeast and stir to dissolve.

3. Let rest 5 minutes until slightly foamy.

Step 2 — Mix the dough

4. Add flour and salt into a large bowl.

5. Pour in the yeast mixture.

6. Mix with a spatula or hand until the dough becomes soft, sticky, and elastic.

7. Do NOT add extra flour—the dough must remain sticky.

Step 3 — First rise

8. Cover with plastic wrap.

9. Let rise for 1 hour 30 minutes in a warm spot.

10. The dough should double and look bubbly.

Step 4 — Prepare for frying

11. Heat oil in a deep pot to 340–350°F (170–175°C).

12. Keep a small bowl of water nearby to wet your hands (prevents sticking).

Step 5 — Shape and fill

13. With wet hands, grab a walnut-sized portion of dough.

14. Insert an anchovy filament inside each portion.

15. Seal with your fingers.

16. Carefully slide into the hot oil.

Step 6 — Fry

17. Fry 3–5 minutes, turning occasionally.

18. They should puff and turn golden brown.

Step 7 — Drain and serve

19. Transfer to paper towels.

20. Serve hot as a traditional Christmas appetizer.

🍝 FIRST COURSES

5. Spaghetti with Toasted Breadcrumbs (“Arracanata”)

Time: 20 minutes
Servings: 4

Ingredients

• 12 oz spaghetti

• ¾ cup breadcrumbs

• 4 anchovy fillets

• 1 garlic clove, minced or lightly crushed

• Extra-virgin olive oil (3–4 Tbsp)

• 2 Tbsp chopped parsley

• Red pepper flakes to taste

Step-by-Step Method

Step 1 — Prepare the breadcrumb topping

1. Heat 2–3 Tbsp olive oil in a large skillet over medium heat.

2. Add the garlic clove and anchovy fillets.

3. Stir gently until the anchovies dissolve into the oil (1–2 minutes).

4. Remove the garlic if you want a milder flavor.

5. Add the breadcrumbs to the skillet.

6. Stir constantly so they absorb the flavored oil.

7. Cook 3–5 minutes until golden, crispy, and fragrant.

8. Add a pinch of red pepper flakes.

9. Turn off the heat and set aside.

Step 2 — Cook the spaghetti

10. Bring a large pot of salted water to a boil.

11. Add the spaghetti and cook until al dente.

12. Reserve ½ cup of pasta cooking water.

13. Drain the pasta.

Step 3 — Combine pasta and breadcrumb mixture

14. Add the drained pasta directly to the skillet with the toasted breadcrumbs.

15. Toss well so every strand gets coated.

16. If mixture seems dry, add 1–2 Tbsp pasta water to help it blend.

17. Add chopped parsley.

18. Taste and adjust chili/olive oil if needed.

Step 4 — Serve

19. Serve immediately while hot and aromatic.

20. You may finish with a drizzle of olive oil for extra richness.

⭐ 6. Lagane with Chickpeas

Time: 1 hour
Servings: 4

Ingredients

• 9 oz fresh lagane (wide hand-cut pasta ribbons)

• 1½ cups cooked chickpeas

• 2 garlic cloves

• 3 Tbsp extra-virgin olive oil

• Red pepper flakes

• 1 rosemary sprig

• Salt to taste

Step-by-Step Method

Step 1 — Prepare the chickpea base

1. Heat 3 Tbsp olive oil in a skillet over medium heat.

2. Add the garlic cloves (whole or lightly crushed).

3. Cook until lightly golden but not burned.

4. Add a pinch of red pepper flakes.

5. Add the chickpeas and stir to coat them in the aromatic oil.

6. Add the rosemary sprig.

7. Cook for 5–7 minutes, stirring occasionally.

8. Lightly mash a few chickpeas with a spoon to thicken the sauce.

Step 2 — Cook the lagane

9. Bring a large pot of salted water to a boil.

10. Add the lagane and cook 3–5 minutes (fresh pasta cooks quickly).

11. Reserve 1 cup of cooking water.

12. Drain the pasta.

Step 3 — Combine lagane and chickpeas

13. Transfer the drained pasta directly into the skillet.

14. Toss gently to combine.

15. Add a splash of pasta water to loosen the mixture and bind sauce to pasta.

16. Adjust salt and chili to taste.

17. Remove rosemary sprig.

Step 4 — Serve

18. Serve warm, topped with a drizzle of olive oil.

19. Optional: Add cracked black pepper for extra aroma.

⭐ 7. Bergamot & Shrimp Risotto

Time: 35 minutes
Servings: 4

Ingredients

• 1½ cups Carnaroli or Arborio rice

• 10–12 oz shrimp, peeled and deveined

• 1 shallot, finely minced

• Zest and juice of ½ bergamot
  (or 50% lemon + 50% grapefruit if bergamot is unavailable)

• 4 cups seafood broth (hot)

• 2 Tbsp butter

• 2 Tbsp olive oil

• Salt to taste

Step-by-Step Method

Step 1 — Prepare the shrimp

1. Pat the shrimp dry with paper towels.

2. Season lightly with salt.

3. Set aside for the final cooking stage.

Step 2 — Start the risotto base

4. Heat olive oil in a wide pot over medium heat.

5. Add the minced shallot.

6. Cook until soft and translucent, about 2–3 minutes.

7. Add the rice.

8. Stir continuously for 1–2 minutes until the grains appear shiny (toasting phase).

Step 3 — Begin adding broth

9. Add one ladle of hot seafood broth.

10. Stir until absorbed.

11. Continue adding broth one ladle at a time.

12. Stir frequently to help the rice release starch.

13. Maintain gentle bubbling; too high heat will cook unevenly.

Step 4 — Add shrimp

14. After about 15 minutes, the rice should be halfway cooked.

15. Add the shrimp directly into the risotto.

16. Stir gently as they cook along with the rice.

17. Add more broth as needed.

Step 5 — Add bergamot

18. When the rice reaches al dente texture, reduce heat to low.

19. Add the bergamot zest (adds aroma).

20. Add the bergamot juice (adds brightness).

21. Stir to incorporate.

Step 6 — Final mantecatura

22. Turn off the heat.

23. Add the butter.

24. Stir vigorously until creamy and glossy.

25. Adjust salt if needed.

Step 7 — Serve

26. Plate immediately—risotto waits for no one.

27. Optionally finish with extra zest or a light drizzle of olive oil.

🐟 SECOND COURSES

8. Fried Salt Cod (Baccalà Fritto)

Time: 25 minutes
Servings: 4

Ingredients

• 1⅓ lb soaked salt cod (properly desalted)

• All-purpose flour for dredging

• Oil for frying (vegetable or peanut oil recommended)

Step-by-Step Method

Step 1 — Prepare the salt cod

1. Ensure the salt cod has been soaked 24–48 hours with water changes.

2. Pat the cod completely dry with paper towels.

3. Cut into equally sized portions (about 2-inch pieces).

4. Check for any remaining bones and remove them if present.

Step 2 — Heat the frying oil

5. Pour oil into a deep pot or skillet (1½–2 inches deep).

6. Heat to 350°F (175°C) using a thermometer for accuracy.

7. While the oil heats, prepare the cod for frying.

Step 3 — Coat the cod

8. Place flour in a shallow dish.

9. Lightly dredge each piece of cod in flour.

10. Shake off excess flour—too much coating prevents crispiness.

Step 4 — Fry the cod

11. Gently lower 3–4 pieces into the hot oil (do not overcrowd).

12. Fry for 4–5 minutes per batch, turning once.

13. Pieces should become golden brown and crisp.

14. If oil cools, wait before adding more pieces.

Step 5 — Drain and serve

15. Transfer to a plate lined with paper towels.

16. Serve immediately with lemon wedges (optional).

⭐ 9. Cosenza-Style Salt Cod (Baccalà alla Cosentina)

Time: 45 minutes
Servings: 4

Ingredients

• 1⅓ lb salt cod, soaked and cut into portions

• 1 onion, thinly sliced

• 1 cup cherry tomatoes, halved

• ½ cup black olives

• 2 Tbsp chopped parsley

• Olive oil

• Salt (only if needed)

Step-by-Step Method

Step 1 — Prepare the sauce base

1. Heat 3 Tbsp olive oil in a large skillet over medium heat.

2. Add sliced onion.

3. Cook 8–10 minutes until soft and lightly caramelized.

4. Add cherry tomatoes.

5. Stir and cook another 8–10 minutes until tomatoes begin to break down.

Step 2 — Add the salt cod

6. Pat the cod pieces dry.

7. Lay them gently on top of the tomato-onion mixture.

8. Cover with a lid.

9. Simmer on low for 15 minutes.

Step 3 — Add olives and finish cooking

10. Add the black olives around the fish.

11. Continue cooking for another 10 minutes.

12. Taste for salt (often unnecessary because of the cod).

Step 4 — Serve

13. Turn off the heat.

14. Sprinkle with fresh parsley.

15. Carefully transfer fish to a serving platter without breaking it.

⭐ 10. Stocco alla Ghiotta (Stockfish Stew with Potatoes)

Time: 1 hour 10 minutes
Servings: 4

Ingredients

• 2–2.2 lb stockfish (soaked)

• 4 potatoes, peeled and cut into 1-inch cubes

• 1 onion, sliced

• ½ cup black olives

• 1 Tbsp capers (rinsed)

• 1¼ cups tomato puree

• 3 Tbsp olive oil

• Salt to taste

Step-by-Step Method

Step 1 — Cook the onion and potatoes

1. Heat olive oil in a deep pot over medium heat.

2. Add the sliced onion.

3. Cook 5–7 minutes until soft.

4. Add potato cubes.

5. Stir well to coat them in the oil and onion mixture.

6. Cook 5 minutes to lightly brown the edges.

Step 2 — Add the stockfish

7. Cut the stockfish into portions if needed.

8. Place pieces on top of the potatoes.

9. Add olives and capers.

10. Pour in the tomato purée.

11. Add a small splash of water if mixture seems too thick.

Step 3 — Simmer gently

12. Reduce heat to low.

13. Cover the pot.

14. Cook 50–60 minutes without stirring aggressively.

15. Occasionally shake the pot gently to avoid breaking the fish.

16. Taste potatoes for doneness—they should be soft but still hold shape.

Step 4 — Adjust seasoning and serve

17. Add salt only at the end if needed.

18. Serve warm with bread to soak the sauce.

⭐ 11. Calabrian Stuffed Calamari (Calamari Ripieni)

Time: 45 minutes
Servings: 4

Ingredients

• 8 medium calamari

• 1 cup fresh breadcrumbs

• ⅓ cup grated pecorino cheese

• 2 Tbsp chopped parsley

• 1 Tbsp capers, chopped

• Tentacles from the calamari

• 1 garlic clove, minced

• 2–3 Tbsp olive oil

• Salt & pepper

Step-by-Step Method

Step 1 — Prepare the calamari

1. Remove tentacles from the bodies.

2. Rinse calamari under cold water.

3. Pat dry completely.

4. Set aside the bodies and chop the tentacles finely.

Step 2 — Cook the tentacles

5. Heat 2 Tbsp olive oil in a small pan.

6. Add the minced garlic.

7. Cook 30 seconds (do not brown).

8. Add chopped tentacles.

9. Cook 3–4 minutes until lightly golden.

10. Remove from heat.

Step 3 — Make the filling

11. In a bowl, combine breadcrumbs + pecorino + parsley + capers.

12. Add the cooked tentacles.

13. Mix thoroughly.

14. Add a small splash of olive oil to bind the mixture.

15. Add salt and pepper to taste.

Step 4 — Stuff the calamari

16. Fill each calamaro body using a small spoon.

17. Do NOT overfill—they expand while cooking.

18. Leave about ½ inch unfilled at the top.

19. Close with a toothpick.

Step 5 — Cook the stuffed calamari

20. Heat 2 Tbsp olive oil in a large skillet.

21. Add the stuffed calamari.

22. Cook 3–4 minutes on each side until golden.

23. Add 2–3 Tbsp water or white wine.

24. Cover and cook another 15–18 minutes on low.

Step 6 — Serve

25. Remove toothpicks before serving.

26. Drizzle with pan juices.

27. Garnish with fresh parsley.

🥗 SIDE DISHES

⭐ 12. Reinforced Salad (Insalata di Rinforzo alla Calabrese)

Time: 20 minutes
Servings: 4

Ingredients

• 1 small cauliflower

• ½ cup black or green olives

• ½ cup pickled peppers (mild or spicy)

• 4–5 anchovy fillets, chopped

• Extra-virgin olive oil

• 1–2 tsp vinegar

• Salt to taste

Step-by-Step Method

Step 1 — Prepare the cauliflower

1. Remove the leaves and base of the cauliflower.

2. Cut into medium florets.

3. Bring a pot of salted water to a boil.

4. Blanch the cauliflower for 5–7 minutes until slightly tender but not mushy.

5. Drain and allow to cool completely.

Step 2 — Prepare the add-ins

6. Slice the pickled peppers into strips.

7. If olives have pits, remove them.

8. Chop anchovy fillets finely.

Step 3 — Assemble the salad

9. Place cooled cauliflower in a large bowl.

10. Add olives, peppers, and anchovies.

11. Toss very gently to avoid breaking the cauliflower.

Step 4 — Dress the salad

12. Drizzle with 2–3 Tbsp olive oil.

13. Add a small splash of vinegar (start with 1 tsp, adjust to taste).

14. Add salt only if needed (anchovies are salty).

15. Toss again very gently.

Step 5 — Rest and serve

16. Allow to sit 15 minutes before serving so flavors meld.

17. Serve chilled or room temperature.

⭐ 13. Mpacchiuse Potatoes (Patate ‘Mpacchiuse)

Time: 35 minutes
Servings: 4

Ingredients

• 1.75 lb potatoes, peeled and sliced ¼-inch thick

• 1 red onion (Tropea-style preferred), thinly sliced

• 3–4 Tbsp olive oil

• Salt

Step-by-Step Method

Step 1 — Prepare the potatoes

1. Peel and rinse the potatoes.

2. Slice into even ¼-inch rounds—uniform thickness ensures even cooking.

3. Pat dry with a clean cloth (important for browning).

Step 2 — Start cooking the potatoes

4. Heat olive oil in a wide skillet over medium heat.

5. Add the potatoes, spreading them out evenly.

6. Sprinkle a generous pinch of salt.

7. Cook uncovered for 8–10 minutes.

Step 3 — Avoid stirring too much

8. Allow the potatoes to brown on the bottom.

9. Shake the pan occasionally, but do NOT stir aggressively.
   This is what gives the signature “mpacchiuse” (slightly stuck together) effect.

Step 4 — Add the onion

10. Add the sliced red onion on top of the potatoes.

11. Cover the skillet with a lid.

12. Cook another 10–12 minutes on low heat, letting the steam soften the onions.

Step 5 — Finish the dish

13. When potatoes are soft inside and slightly crispy outside, remove lid.

14. Continue cooking 2–3 minutes to evaporate excess moisture.

15. Taste and adjust salt.

Step 6 — Serve

16. Serve warm as a rustic side dish typical of Calabria.

⭐ 14. Sautéed Broccoli with Garlic & Anchovies

Time: 15 minutes
Servings: 4

Ingredients

• 1 large head broccoli, cut into florets

• 2 garlic cloves, sliced

• 2–3 anchovy fillets

• Pinch of red pepper flakes

• 2–3 Tbsp olive oil

Step-by-Step Method

Step 1 — Blanch the broccoli

1. Bring a pot of salted water to a boil.

2. Add broccoli florets.

3. Cook for 3–4 minutes until bright green and slightly tender.

4. Drain immediately.

5. Optional: Rinse under cold water to stop cooking and preserve color.

Step 2 — Prepare the sauté base

6. Heat olive oil in a large skillet over medium heat.

7. Add garlic slices and let them turn lightly golden (30 seconds–1 minute).

8. Add anchovy fillets.

9. Use a wooden spoon to break and melt the anchovies into the oil.

10. Add a pinch of red pepper flakes.

Step 3 — Add the broccoli

11. Add the blanched broccoli to the skillet.

12. Toss to coat in the flavored oil.

13. Cook 3–4 minutes, stirring occasionally.

14. Taste and adjust seasoning (usually no salt needed due to anchovies).

Step 4 — Serve

15. Serve warm as a classic Calabrian vegetable side.

🍊 DESSERTS

⭐ 15. Pitta ‘Mpigliata

A traditional Calabrian Christmas spiral pastry filled with nuts, raisins, honey, and citrus.

Time: 2 hours
Servings: 8

Ingredients

For the dough

• 4 cups all-purpose flour

• ½ cup olive oil

• ⅔ cup white wine

• 2–3 Tbsp sugar

For the filling

• 2½ cups chopped walnuts

• 1 cup raisins

• ½ cup honey

• 1 tsp cinnamon

• Zest of 1 orange

Step-by-Step Method

Step 1 — Make the dough

1. Place flour and sugar in a large bowl.

2. Add the olive oil and mix with your fingers until crumbly.

3. Pour in the white wine a little at a time.

4. Knead until a smooth, soft dough forms (about 5 minutes).

5. Wrap in plastic or cover with a cloth.

6. Let rest for 30 minutes.

Step 2 — Prepare the filling

7. In a large bowl, combine chopped walnuts, raisins, honey, cinnamon, and orange zest.

8. Mix well to distribute honey evenly.

9. If filling looks dry, warm the honey slightly and mix again.

Step 3 — Roll out the dough

10. Lightly flour a work surface.

11. Roll the dough into a thin rectangular sheet (approx. 2–3 mm thick).

12. Cut the dough into long strips, 3–4 inches wide.

Step 4 — Fill the strips

13. Spoon a line of filling down the center of each strip.

14. Fold both sides over the filling, creating a long roll.

15. Press gently to seal the edges.

Step 5 — Shape into spirals

16. Starting at one end, roll the filled strip into a spiral shape.

17. If the strip is long, you may get 2–3 spirals per strip.

18. Press gently so the spiral holds its shape without squeezing out the filling.

Step 6 — Bake

19. Place spirals onto a parchment-lined baking tray.

20. Bake at 350°F (175°C) for 30–35 minutes until golden brown.

Step 7 — Cool and serve

21. Allow to cool completely to firm up.

22. Optionally drizzle more honey over the top.

⭐ 16. Turdilli with Honey (Turdilli al Miele)

Small fried Calabrian Christmas dumplings coated in warm honey.

Time: 1 hour
Servings: 6

Ingredients

• 4 cups all-purpose flour

• 2 eggs

• ¼ cup sugar

• ¼ cup red wine

• Zest of 1 orange

• Honey (as needed for coating)

Step-by-Step Method

Step 1 — Make the dough

1. Add flour to a large bowl.

2. Create a well in the center.

3. Add eggs, sugar, wine, and orange zest.

4. Start mixing from the inside outward.

5. Knead 5–8 minutes until dough becomes smooth and firm.

6. Cover and let rest 10 minutes.

Step 2 — Shape the turdilli

7. Cut dough into smaller pieces.

8. Roll each piece into a long rope ½ inch thick.

9. Cut into small nuggets, about 1 inch long.

10. For traditional texture, press each piece lightly with a fork.

Step 3 — Fry

11. Heat oil to 330–340°F (165–170°C).

12. Fry small batches until golden brown (3–4 minutes).

13. Remove and drain on paper towels.

Step 4 — Coat in honey

14. Warm honey in a pot over low heat (just enough to liquefy).

15. Add the fried turdilli.

16. Stir gently until all pieces are fully coated.

17. Transfer to a serving plate and drizzle any remaining honey on top.

⭐ 17. Mostaccioli (Calabrian Spiced Honey Cookies)

Time: 45 minutes
Servings: 6

Ingredients

• 3⅓ cups all-purpose flour

• ½ cup honey

• ½ cup sugar

• 1 tsp cinnamon

• Pinch of ground cloves

• Zest of 1 orange

Step-by-Step Method

Step 1 — Make the dough

1. In a mixing bowl, combine flour, sugar, cinnamon, cloves, and orange zest.

2. Add the honey.

3. Mix with a spoon at first, then knead with your hands.

4. If dough is too dry, add 1–2 tsp warm water.

5. Knead until you get a dense, uniform dough.

Step 2 — Shape the cookies

6. Divide dough into 3 portions.

7. Roll each portion into a long log about 1 inch thick.

8. Cut each log diagonally to form diamond shapes.

Step 3 — Bake

9. Arrange the cookies on a parchment-lined baking tray.

10. Bake at 350°F (175°C) for 15–18 minutes.

11. Cookies should be firm but not hard—they will set as they cool.

Step 4 — Cool

12. Let cool completely before storing.

13. Optional: Brush with more honey or dip bottoms in chocolate.

⭐ 18. Stuffed Dried Figs (Fichi Secchi Ripieni)

Time: 20 minutes
Servings: 6

Ingredients

• Dried figs

• Whole almonds or walnuts

• Honey

• Zest of 1 orange

Step-by-Step Method

Step 1 — Prepare the figs

1. Preheat oven to 325°F (160°C).

2. Slice each dried fig open without splitting it in half completely.

Step 2 — Add the filling

3. Insert one almond or a piece of walnut into each fig.

4. Press gently to close.

5. Arrange stuffed figs on a baking tray.

Step 3 — Glaze

6. Warm honey gently until liquid.

7. Brush each fig generously.

8. Sprinkle orange zest lightly over the top.

Step 4 — Bake

9. Bake for 10 minutes until lightly caramelized.

10. Remove and let cool slightly.

Step 5 — Serve

11. Serve warm or at room temperature.

12. Store in an airtight container up to 1 week.