Pignolata messinese

This typical dessert from the city by the Strait, which is also popular on the Calabria side, was once eaten during Carnival time. Today, however, it can be enjoyed throughout the year.


  • 500 g white flour
  • 50 g butter
  • 5 eggs
  • 150 g dark chocolate
  • 200 g honey
  • lemon
  • frying oil
  • salt


Combine the whole eggs, softened butter and a pinch of salt with the flour and knead to form an elastic and soft dough. Cover with a towel and allow to rest for one hour. Take the dough, cut into small strips, the thickness of a finger and about two centimetres long. Fry the dumplings in hot oil. Remove and place on absorbent paper to drain. Place a large sauce pan over a low flame and allow the honey to melt and remove once it turns transparent. Grate the peel of a lemon and add in the fried dumplings. Place in a large flat serving dish and arrange in the shape of a mountain. Melt the chocolate in a double boiler: drizzle the chocolate evenly over the pignolata and serve.