vVinci Pasticceria Siciliana Messina

Premiata Pasticceria Lillo Vinci Messina/h2>

Specialità Dolciarie Siciliane

Paste di Mandorla, Qauresimali, Pignolata, Cannoli, Cassata Siciliana

Panettone artigianale

Lillo Vinci Pasticceria Siciliana


© 2015 by Pastry Lillo Vinci



It is not easy to date with precision the origins of the Pignolata of Messina. His birth, in fact, has, in all probability, the common roots to the struffoli neapolitans, pignoccata of palermo and of the "cicerchiata" in central Italy. You can, however, place historically with a certain accuracy the introduction in the recipe of the feature that has made it quite a different variant of messina from the rest of Italy. Although, in fact, also the recipe for pignolata is based on the realization of the typical dumplings, fried cakes and molded in the shape of a pine cone, in this version, the balls are covered in a tasty icing, half white, the lemon, and half a dark chocolate. This custom is common at the time of the Spanish domination, when some noble families had asked that the traditional recipe, originally covered in honey, was made less poor. Thus was born the idea of enriching the dessert with a fragrant icing.

THE NAMING: The typical recipe of the Carnival of messina, also called pignolata frosted the typical shape similar to the cones and the characteristic of the coverage, has deserved the recognition of the Ministry of agriculture, Food and Forestry has been placed in the List of Traditional Food Products (PAT) with the name Pignolata of Messina.

FEATURES: What makes a particularly characteristic variation of messina of the recipe is the original appearance on “two-tone” conferred on it by the glazing. The dumplings are traditionally fried in lard, are covered to the middle by a white frosting and the lemon half with a glaze of dark chocolate, with a typical aroma of chocolate and vanilla.


PRODUCTION:produced on the occasion of the Carnival, today the Pignolata of Messina can be found throughout the year in the whole area of the Strait, where it became one of the cakes to be more representative of the local tradition. The particular success also outside of regional borders, has fostered a considerable increase in production, which today is used for both the national and international market.

THE CULTURE pignolata is a typical sweet of both of the province of Messina, where in some places it is still prepared according to the original recipe that included the coverage of the “cones” with only honey, and those of Ragusa (where she was born, a special version of the sweet) and of Reggio Calabria, especially in the area between Melito and Scilla, where it spread to a variant with icing the aroma of bergamot.

IN the KITCHEN:whether you choose to prepare the Pignolata of Messina, in its original version, with a cover of honey, or in its variant with double glazing, the heart of the recipe remains exactly the same, i.e. the tasty dumplings, fried flour, eggs, egg yolks, and pure alcohol.

The Carnival of Messina, coloured with hues of colourful confetti and streamers, but also, and especially, the white and the black of the Pignolata frosted one of the cakes to be more representative of the local tradition, the recipe of which, as we know it today, dates back to the era of the Spanish domination.

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