Home Typical Products The Pignolata Messina: a tradition without borders

The Pignolata Messina: a tradition without borders

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La Pignolata Messinese: una tradizione senza confini

Where to taste it

No doubt those who come to visit the City of the Straits must make an obligatory stop in the bakery and buy Glazed pignolata, Now known throughout the world as the pignolata Messinese.

The Pignolata is a typical cake of Messina. This Messina specialties is included in Sicilian list of traditional Italian food products (PAT) the Ministry of Agricultural, Food and Forestry Policies (Mipaaf) under the name Pignolata Messina. Originally the cake was produced and during Carnival, but now can be found in Messina pastry shops all year round.

What is the pignolata Messinese? It looks like a pile of pine cones of various sizes covered with white icing with lemon and dark chocolate and the smell of cedar essence (or bergamot) vanilla and chocolate. The pignolata derives directly from pignolata honey, which involved a pile of "cones" fries covered with honey (still popular version in the mountain districts of the two provinces). The pignolata born in the period of Spanish rule, when commissioned by noble families reworked the recipe previous "poor" by replacing the cover with a sweet glaze flavored with lemon and chocolate. Today pignolataWhich over the centuries has spread across the Strait area, is the typical cake more appreciated in the area and there is produced in large quantities for export to Italy and abroad.


  • For cones: 750 g of flour 00, 12 egg yolks, 100ml of pure alcohol for desserts, fried lard.
  • For the chocolate icing: 300 g of icing sugar, 300 g of cocoa powder, 200 ml of water, 150 g of butter, a hint of vanilla.
  • For the lemon icing: 400g icing sugar, 4 lemons juice, 4 egg whites.

Preparation of pinecones

1- For the preparation begins mixing of alcohol egg yolks pure. Then you just joined to the flour to the mixture to be processed by hand, so as to obtain a homogeneous mixture it is soft.

2- Then we must make a very similar process that of the homemade gnocchi, or create a long strip of dough of 1 cm in diameter about to be cut into small cubes.

Prepare the chocolate icing

1- It starts melting butter low flame.

2- Then it pours little by little sugar icing together with vanilla tip in melted butter.

3- Following is add cocoa el 'water poured gently.

4- When you get the right degree of density, must to leave that the composed will grow cold.

Preparation of lemon icing

1- pour the icing sugar heat it in a saucepan over very low heat. When Sugar will start to spin, It is necessary to remove it from the flame and pour it into a bowl.

2- Following add the egg whites whites and lemon juice.

3- Finally you mix everything until you get a velvety frosting.

sweet Conclusion

1- Proceed to divide fried chunks pignolata of Messina in two equal portions.

2- Mix well first portion With thea warm chocolate icing and the second portion with the lemon icing.

Proceed as 3-istemare the two portions of pignolata on the plate. Put them next to each other.

Allow to cool for at least one hour before serving.


For pignolata Messinese MadeinMessina.com suggests you:

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