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La Pignolata

A typical Sicilian dessert renowned for its undisputed goodness.

Pignolata is composed of delicious dough dumplings made with flour, eggs, sugar, butter, and a blend of exquisite flavors. These little masterpieces are then fried in hot oil to achieve a perfect golden color, and finally coated with a tempting lemon and dark chocolate glaze.

The history of Pignolata Messinese traces its roots back to the past, dating back to the period of Arab domination in Sicily. The Arabs, with their culinary skills, created fried dough balls that were later covered in honey.

Over the centuries, this tradition has been passed down, and the classic version of Pignolata, tender and generously drizzled with honey, has become typical during the carnival period. In contrast, the white and black variation can be enjoyed at any time of the year.

Over the years, the original recipe has undergone modifications. It is said that in 1516, when Charles V of Habsburg became the King of Spain and also ruled over Sicily, the Spanish nobility preferred a glaze made of chocolate and lemon, thus replacing the traditional honey. From that moment on, the famous glazed Sicilian Pignolata that we love took shape.

Pignolata Messinese has been officially recognized as a Traditional Agri-Food Product (PAT) by the Ministry of Agricultural, Food, and Forestry Policies, emphasizing its importance in Sicilian culinary culture. An intriguing curiosity lies in its name, which derives from its striking resemblance to pine cones, so beloved in our landscapes.

The original recipe of Pignolata Messinese calls for one half of the dessert to be coated with a light glaze and the other half with a dark glaze. By observing carefully, you can notice the tiny balls that make up this black and white delight.

There is no doubt that anyone who has the opportunity to taste it will be captivated by its unmistakable flavor and delightful texture.

WHERE YOU CAN FIND IT…

Tropical Bar