Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Campanaro di Castelvetrano: A traditional Sicilian Easter sweet
Discover the Campanaro of Castelvetrano, the Sicilian Easter sweet that embodies tradition and the unique flavours of the Belice Valley.
🛒 Ingredients
- ✓ 500 g semolina flour
- ✓ 500 g plain flour (00)
- ✓ 300 g margarine
- ✓ 300 g sugar
- ✓ 1 sachet of baking powder
- ✓ Milk, as needed
- ✓ 10 hard-boiled eggs
📊 Nutritional Information
The campanaro of Castelvetrano is a traditional Sicilian Easter sweet, especially popular in the Belice Valley and the town of Castelvetrano.
This charming pastry celebrates Easter through its shape and symbolism, with a hard-boiled egg placed at its centre - a sign of rebirth and hope.
Its appearance resembles a decorated biscuit, often featuring a beautifully crafted border and a cross of dough securing the coloured egg.
The campanaro is perfect for springtime, embodying the revival of nature and the joy of the Easter season.
👨🍳 Preparation
- 1
Work together the flour, sugar, diced margarine, baking powder and enough milk to form a soft and elastic dough.
- 2
Wrap the dough in cling film and chill in the fridge for 30 minutes.
- 3
Divide the dough into 10 equal portions and shape each one into a circle. Score the edges with a small blade to create a decorative pattern.
- 4
Place one hard-boiled egg in the centre of each circle and secure it with two thin strips of dough arranged in a cross.
- 5
Bake at 200°C until golden brown.
- 6
Once cooled, dust with icing sugar or drizzle with a sugar glaze, if desired.
💡 Tips and Variations
For a richer variation, add chocolate chips to the dough. You can also colour the hard-boiled eggs with natural food dyes for a cheerful and festive touch.
📦 Storage
- • Store in an airtight container at room temperature for up to 3 days.
- • You can freeze baked campanari for up to 1 month.
- • Warm gently in the oven before serving to enhance their flavour.
🍷 Pairing
Enjoy the Campanaro of Castelvetrano with a glass of Marsala Superiore Riserva Rubino Secco, served between 8°C and 10°C.
Thank you for discovering the Campanaro of Castelvetrano with me. I hope this recipe brings a touch of Sicilian tradition to your Easter table. Happy baking and enjoy your treat!
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