My mother taught me how to make this a year before she passed. We are from West 'By God' Virginia, my maternal grandparents immigrated there from Calabria in 1903. I remember my mother making this every Christmas. There are some differences between her recipe and the Pita M'Pigliata posted here. She used red wine or bourbon instead of brandy, along with some honey, and she left out the cloves. She formed it into double rolls so each slice had two swirls in opposite directions. Back then she would warm slices in the oven and top with butter and sometimes some honey before serving. The aroma was to die for. It wasn't Christmas without pita piata.
Edited by Ishkabibble (04/25/10 10:27 AM)