Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Mastazzola di Riesi: A Slow Food Treasure from Sicily
Discover the Mastazzola di Riesi, a Slow Food gem that beautifully marries history with the unique flavours of Sicilian tradition.
📖 What is it
Discover the Mastazzola di Riesi, a Slow Food gem that beautifully marries history with the unique flavours of Sicilian tradition.
🛒 Ingredients
- ✓ 300g finely ground durum wheat semolina
- ✓ 250g caster sugar
- ✓ 450g carob syrup
- ✓ 150g toasted almonds
- ✓ Ground cloves
- ✓ Ground cinnamon
- ✓ Chopped orange zest
- ✓ Bay leaves
📊 Nutritional Information
Mastazzola di Riesi are little biscuits that capture the very soul of authentic Sicily, bursting with the warm aromas of carob, cinnamon, and bay leaves. These treats, rooted in ancient Christmas customs, whisk you away on a rich, spiced journey through the island’s deep cultural and historical heritage.
👨🍳 Preparation
- 1
Gently warm the carob syrup in a small pan over a low heat.
- 2
Stir in the sugar until it has completely dissolved.
- 3
Add the cinnamon, ground cloves, and chopped orange zest.
- 4
Fold in the roughly chopped toasted almonds and mix well.
- 5
Gradually incorporate the semolina flour until you form a firm, workable dough.
- 6
Shape the dough into a cylinder, slice it into pieces, and mould each into a diamond shape.
- 7
Place the biscuits on a baking tray lined with parchment paper and, if you want to honour tradition, rest them on bay leaves.
- 8
Bake in a preheated static oven at 220°C for 15 minutes, until golden and crisp.
💡 Tips and Variations
- •
To enhance the aroma, try adding a pinch of freshly ground black pepper or some finely grated organic lemon zest.
- •
If carob syrup isn’t available, substitute with cooked grape must or carob honey to keep the authentic flavour.
- •
Use traditional wooden moulds to shape the biscuits, adding a rustic, handcrafted charm.
- •
For a lighter version, slightly reduce the sugar and replace some of the semolina with wholemeal flour, while keeping the spice balance intact.
- •
The secret to these biscuits lies in the slow baking at a moderate temperature, which develops all the aromatic nuances without burning the sugars.
📦 Storage
- • Store the mastazzola in an airtight container or a tin, kept in a cool, dry place to preserve their fragrance for up to three weeks.
- • Avoid refrigerating them, as moisture can spoil their characteristic crunch.
- • They also make wonderful Christmas gifts — package them in paper bags or glass jars to keep their scent and charm intact.
🍷 Pairing
Pair the Mastazzola di Riesi with a luscious Moscato Passito from Pantelleria, whose sweet, aromatic notes beautifully complement the spices and natural sweetness of the biscuits. Serve chilled between 8 and 10°C for a truly Sicilian celebration. Alternatively, a Passito di Noto or a Tuscan Vin Santo offer delightful aromatic contrasts.
Making Mastazzola di Riesi is more than baking — it’s a heartfelt connection to Sicily’s rich roots. With their enchanting carob and spice aromas, these biscuits invite you to celebrate Christmas with genuine warmth and tradition. Do give this recipe a go at home, and share these little treasures with your loved ones to keep the island’s culture and flavours alive and well.
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