Pignolata Reggina
Pignolata is Reggio Calabria's most iconic dessert: small fried dough balls arranged in a pine cone shape, half coated in white lemon glaze and half in dark chocolate.
The black-and-white contrast makes it unmistakable. It's the celebration dessert, prepared for Carnival, Christmas, and every special occasion.
Preparation
- 1
Knead flour, eggs, butter, sugar, and lemon zest into a smooth dough.
- 2
Form thin cylinders and cut hazelnut-sized balls.
- 3
Deep fry until golden. Drain on paper towels.
- 4
Make white glaze: powdered sugar with lemon juice and a few drops of water.
- 5
Make dark glaze: melted chocolate with cream.
- 6
Arrange balls in a pyramid. Glaze half white and half chocolate.
- 7
Let set and serve.
Chef's Tips
Balls should be small and uniform for even frying. Pour glaze while warm. In Reggio they passionately debate which half tastes better.