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dulcis in fiore

Pitta 'Mpigliata - Pitta 'Nchiusa'

Pitta 'Mpigliata - Pitta 'Nchiusa'

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Pitta 'mpigliata

It is a recipe steeped in history; the first documents date back to 1728, the year in which the Giaquinta family granted their daughter Angelica to the landowner Battista Caligiuro, drawing up a marriage contract in which it was also specified that: "... the groom's family will take care of making the guests happy , at the end of the meal, he will have to offer the pitta 'mpigliata, prepared ahead of time, making sure that the pitta is of the right fineness.
pitta flores spezzata su piatto top

The stuffing

composed of walnuts, raisins, sugar, orange flavouring, cinnamon, cloves and various liqueurs, it is prepared about 12 hours in advance and kept hermetically in the refrigerator, to allow the different ingredients to mix.

The pastry is obtained from the dough

of soft wheat flour with sugar, oil, orange flavouring, various liqueurs and other spices. Handmade with care and delicacy, it is then stuffed with the filling and given the desired shape: in roses (“garofalo”), in “round” or in double roll (“parchment”).

The cooking is slow and with a low alcohol content, so that it takes place in a homogeneous way and that the pastry does not undergo alterations in its consistency. Strong link with tradition and local history, quality of raw materials, careful selection of ingredients, careful preparation and cooking, but above all the skill of those who work, are the elements that make the difference and that make pitta 'mpigliata Dulcis in Fiore inimitable.

Pitta 'mpigliata legend

It is said that a farmer, on a stormy night, got lost in a Sila wood. After so much wandering, a splendid fairy suddenly appeared to him and offered her help, leading him back home. The farmer, to show his gratitude, prepared a cake for the fairy with all the ingredients he had at home. So he made a pastry with flour, oil and wine, stuffed it with walnuts and raisins, all sweetened with honey and sugar; He rolled it up and, to prevent it from opening, he stopped the edges of the cake with oregano stalks: hence the name of pitta 'mpigliata.

Sales denomination
Pitta 'mpigliata
Trading name
Baked dry cake
Ingredients list
Grapes, dried (26.6 %), Flour of wheat hard, Sugar, Nuts , Water, Flour wheat type 00, dessert liqueurs, olive oil, honey, salt, agents
leavening agents: diphosphates
Contains allergens: Cereals containing gluten, Nuts

Nutritional values

Power 1554 kilos 1554 kilos 18.5% 8400Kj
369 calories 369 calories 2000 calories
Fats 11g 11g 15.7% 70g
(of which saturated) 0.4g 0.4g 20% 20g
Carbohydrates 60g 60g 23.1% 260g
(of which sugars) 43g 43 days 47.8% 90g
fibers 1.9g 1.9g
Protein 5.3g 5.3g 10.6% 50g
salt 0.30g 0.30g 5.0% 6g
*Reference intakes of an average adult (8400 kJ/2000 kcal)

Minimum storage term or expiry date
6 months
Storage conditions
Cool and dry environment
Country of origin
Alcoholic strength

Nutritional values ​​obtained in compliance with the “EEC/EU Regulation 25 October 2011, n. 1169” art 31 paragraph 4 letters ce d.

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