Desserts deserve a separate chapter, with some of the most typical products of the area as ingredients: raisins, cooked wine and almonds.

The patisseries now offer very tasty desserts, once prepared at home according to recipes handed down from mother to daughter: Giggi, Nacatuli, Spicchitedda and Spogliatole which, together with the classic Sicilian ice cream shop, represent the maximum expression of Aeolian sweets.

 

Giggi Eoliani

Ingredients: 1 kg. of flour, 160 g. of lard, 6 eggs, a glass of Malvasia wine, 30 g. of sugar, half a litre of cooked wine, oil, salt.

Preparation: knead the flour with the lard, the egg yolks, the sugar and the Malvasia, work the dough well and leave it to stand for around an hour.

Divide the mixture into small shapes, shaping it into small mouthfuls and fry it in boiling oil. Pour the cooked wine into a saucepan and bring it to the boil. Add the fried doughballs, stir and remove from the heat and place on a tray sprinkling sugar over it.

 

“Nacatuli liparesi”

Ingredients: 800 g. of flour, 800 g. of almonds, 90g. of sugar, 150 g. of lard, 4 eggs, 2 small vanilla packets, cinamon, and an adequate quantity of rose water.

Preparation: knead the flour with around 100 g. of sugar, the egg yolks, the vanilla and the lard; knead the dough well and level it out with a roll (restretch it with a rolling-pin and cut it into small oval shapes with a washer).

 

Separately scald the almonds, remove the skin and grind with a morter; add the sugar and the rose water so as to obtain a soft mixture. Place a small amount of filling onto each piece of dough, sprinkle with cinamon and then seal the dough to form small faggots. Cook in the oven until golden brown, then sprinkle with sugar.

 

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