Mustacciuoli
 | This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
(Learn how and when to remove this template message)
|
 | |
| Alternative names | Mustaccioli, Mostaccioli |
|---|---|
| Place of origin | Italy |
| Region or state | Naples |
| Main ingredients | Flour, almonds, chocolate, sugar, cloves, coffee, olive oil |
Mustacciuoli (also known as mustaccioli or mostaccioli) is a traditional pastry from Naples, usually served at Christmas time.
Mustaccioli takes the form of a parallelogram, and consist of a soft, spiced, cake-like interior, covered in chocolate. In recent years, they are many variations of mostaccioli sold in Naples, where the chocolate glaze may be replaced by a white chocolate frosting or icing sugar and candied fruit. Mustacciolis are often sold alongside other Neapolitan sweets including Roccocò, raffiuoli, susamielli, and struffoli at Christmastime.
History[edit]
Neapolitan mostacciolis were mentioned by Bartolomeo Scappi, personal cook of Pope Pius V as part of his pranzo alli XVIII di ottobre (October 18 lunch).[1]
Etymology[edit]
The name "mustaccioli" was thought to be related to the use of grape must in older recipes (mostacea was the Latin name). In fact the term derives from the Latin language but not from mustum (must), but from mustace, that is, laurel. Originally the mustaceum was prepared as a cake for the wedding, wrapped in mustace leaves which gave aroma during cooking. Hence the proverb loreolam in mustera quaerere, that is: to look uselessly in the focaccia for burnt bay leaves.
Related sweets in other regions[edit]
References[edit]
- ^ "Vita e Opera di Bartolomeo Scappi". www.unical.it.
 | This Italian dessert–related article is a stub. You can help Wikipedia by expanding it. |