It's very delicious pastry, typical of the Christmas traditions in
The mixture inside of it, according to our ancestor's recipes, was made
out of garbanzo beans flour, the beans could be either roasted or boiled
and the choice between the two methods depended upon the family financial
Roasted beans were brought to a mill, where a stone wheel transformed them
This operation was performed by some guy who, of course, expected money in
return for his work.
Those who couldn't afford it, boiled the beans for a long period of time
and then they used a strainer to separate the skin from the pulp and put
the latter in a terrine.
The following ingredients were added to the garbanzo beans flour (either
roasted or boiled):
Sugar, Honey, Boiled Wine, Cocoa, Grated Chocolate, Grapes Marmalade,
Carnation Seeds, Cinnamon, Tangerine Skin (grated and minced).
The mixture had to be consistent to avoid that it came out of its shell
while cooking it.
The shell was made out of corn flour, whole eggs, sugar, white wine, lard
Its dough was kneaded until it reached a desired consistency, then it was
thinned using a rolling pin until it formed a round "sheet".
Here the mixture was placed in the middle of this round sheet which was
folded on itself and cut with a toothed pastry wheel forming small pastry
in the shape of ravioli.
This pastry was baked in a straw oven, all aligned in rectangular baking
pans which the women easily carried on their heads.
The calzoncelli were served on the table towards the end of Christmas
dinners and could be eaten just that way or garnished with melted honey
and minced almonds.
Nowadays, calzoncelli are still the traditional Christmas pastry in
Lacedonia, but in the mixture, a main ingredient has changed, the garbanzo
beans flour has been replaced by flour made out of boiled chestnuts.