A recipe created by a Special Person: Mrs. Lea and masterfully revived every year by her son Giovanni Regine to always keep alive the beautiful Calabrian traditions and her memory.
Thank you Mrs.

Lea for the recipe, we will try to make it in the best way.

Pitta mpigliata recipe with an egg
Typical Calabrian dessert recipe
Pitta MPIGLIATA

Recipe:
125 ml Evo oil
125 ml Water
125 ml Moscato or vermouth
1 egg
1 tablespoon of sugar
half a sachet of baking powder, (to taste)
a pinch of salt
About 400 g of flour (enough so that the dough is elastic and not sticky)

FILLING:
150 gr Walnuts
150 gr Raisins (softened with warm water)
200 gr Almonds
200 gr Fig or multi-flower honey

Method:
Bring oil, water and muscat to the boil.
Let it cool and add all the other ingredients.

You will get an elastic and non-sticky dough.
Roll out a part of the dough well until you get a thin sheet and put it in a cake pan. (brush the sheet with melted butter, a little sugar and if you want a dusting of cinnamon)
Cut into strips of about 2 cm high and 8 long

along each strip. Put the filling previously mixed in a bowl (coarsely chop the almonds and walnuts.. while the raisins go whole)
close the strip and roll it up on itself to form a rose.
Arrange the roses obtained inside the round sheet, one next to the other.
Bake at 180 ° for 35 minutes.

As soon as it is lukewarm, brush with a little melted honey.
Happy Pitta mpigliata to everyone 
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