 | This articlerelies largely or entirely on asingle source. Relevant discussion may be found on thetalk page. Please helpimprove this article byintroducing citations to additional sources. Find sources: "Pignolata" – news ·newspapers ·books ·scholar ·JSTOR(July 2024) |
 Apignolata fromMessina, with both chocolate and lemon icing | |
| Type | Pastry |
|---|---|
| Place of origin | Messina,Sicily |
| Main ingredients | Pastry dough,chocolate andlemon flavoured syrup/icing |
Pignolata (Sicilian:pignulata) is aSicilianpastry originating in the city ofMessina. It is a soft pastry, covered inchocolate andlemon-flavoured syrup or icing. This pastry is half covered or iced in one flavouring and the other half in the other flavour, which hardens when thepignolata is ready to be served. Each pastry serves several people, and is meant to be cut into small pieces when served. In Sicily, this dessert was made forCarnival, the last celebration beforeLent begins onAsh Wednesday.[1]
Pignolata can be also made of small portions of fried pastry, like large pearls, in a hot honey sauce, with chopped almonds or hazelnuts. Before serving, they are set on a plate, as a crown, with chopped nuts sprinkled over the top.
