PITTA ‘MPIGLIATA dolce tipico Calabrese RICETTA NATALIZIA della tradizione 🎄

Pitta 'mpigliata is one of the most typical Calabrian Christmas desserts! It has all the typical flavors and aromas concentrated in a single dessert! Rich in dried fruit, it reigns supreme on our festive tables! Every town, every family has its own recipe. This is the one my sister-in-law Katia passed down to me, which her mother, Signora Teresa, used to make. I think it's the best and most balanced! Make it, it's worth it! Bake at 170°C (340°F) in a static or fan-assisted oven for about 50-55 minutes (if it browns too much during baking, cover it with foil). Ingredients: 32 cm mold For the dough: 450-500 g 00 flour 1 cup oil (130 g) 1 cup sweet Moscato wine (130 g) 3-4 tablespoons sugar Zest of 1 orange Cinnamon Cloves For the filling: 250 g raisins 350 g walnut kernels 200 g dried figs 1/2 large cup fig honey (or bee honey) 1 tablespoon bee honey 1 grated orange 1 grated mandarin