BellaOnline Forums Food and Wine Italian Food PITA PIATA

WOULD ANYONE HAVE A RECIPE FOR PITA PIATA (ITALIAN NUT ROLL)? THANK YOU.

I have a recipe. As a matter of fact, my mother and I are in the midst of making them.

This is my first time using this forum. Please forgive me if this is a redundant email.
My grandmother used to make this when I was a girl. No one in my family has the recipe. Would you please share it?
Thanks and Merry Christmas!

Can you send us the recipe?
at bookman@rtol.net --thanks.
Jim

could you possibly send me the recipe for pita piata?

i can't wait to make this dish for my italian frind who misses italy so very much!

thanks!

Has anyone received a recipe from amfm yet as requested??
if so would someone PLEASE post it or just politely state I am not willing to share the recipe. Maybe we shall try the Editor of this forum and request it . Yes I will do this.

I do not recognise either the recipe nor the spelling of this dish. FWIW, I am Italian by birth, and I just rang and asked my mother, in Italy, what this is.... as a true-born native of Italy - she had no idea either..... maybe the spelling is incorrect, hence the difficulty in obtaining an authentic recipe....maybe....?

Having just checked a website which mentions this dish but nothing else, I learn that it is, I quote,
....."the sweet, cinnamon- and raisin-filled pastry dessert popular at Christmastime...."

The closest I can find to it, is a rich, dense cake-like sweet, very popular at Christmas time, called in most regions of availability, 'Pan Forte'.
I am not claiming it is the same thing, but given that many older traditional recipes are extretemely provincial, this could account for our not being able to find it.

Here however, is an authentic, italian recipe for the christmas sweet, 'Pan Forte':

1/2 cup All-purpose unbleached flour, sifted

1/4 cup Unsweetened cocoa powder

1/4 tsp Ground cinnamon

1/4 tsp Ground allspice

3/4 cup Shelled almonds, blanched and toasted

3/4 cup Shelled hazelnuts, blanched and toasted

3/4 cup Candied orange peel; diced

3/4 cup Candied citron, diced

3/4 cup Candied mixed fruit

3/4 cup Honey

3/4 cup Granulated raw cane sugar

For dusting the panforte: Confectioner's or icing sugar



Preheat the oven to 300� F. Sift flour with cocoa, cinnamon, and allspice. Mix in nuts and fruit. Set aside. Combine honey and sugar in a large saucepan. Cook over medium heat for 10 minutes, stirring constantly with a wooden spoon. Syrup should register 238� F. on a candy thermometer, or a bit dropped in cold water should form a soft ball. Remove from heat. Add flour mixture and blend well. Pour into a well-greased 9-inch pie plate or a spring-form cake pan. Smooth surface with a wet knife. Bake in a preheated 300� F. oven for 30 minutes, or until firm. Remove from oven, sprinkle top with confectioners' sugar, and cool on a cake rack. When cake is cool, remove from pan and dust all sides with a thick coating of confectioners' sugar. Cut into wedges to serve.

Here is my Panforte Recip: BellaOnline ALERT: Raw URLs are not allowed in these forums for security reasons. Please use UBB code. If you don't know how to do UBB code just post here for help - we will help out!

Is this like an italian danish? is it open?

ERRR I am looking for this recipe, too. Please e-mail it to me if you should find one. amandsteele@frontiernet.net

Thanks for the correct spelling. This makes a great difference in locating recipes.

THIS IS THE RECIPE WE HAVE

PITA PIATA


2 Cups of water
2 Cups of dry merlot
2 cups oil
2 Tablespoons sugar
4 Teaspoons of ground cinnamon mixed with 1 Teaspoon ground cloves
3 � Lbs. golden raisins
3 � Lbs. chopped walnuts
5 Lbs flour
Honey to drizzle
Oil to drizzle
Sugar to drizzle
Fine cooking twine

Bring water, wine, oil, sugar, salt & � cinnamon and clove mixture to a boil. Simmer for 5 minutes. Cool to room temperature

Pour flour into large container and make a well. Add cooled liquid mixture and mix well. Knead until dough is smooth. Separate into 6 balls and knead until smooth. Let dough rest for 5 to 10 minutes. (Dough may be made ahead and refrigerated)

Lightly flour a large board. Roll one ball of dough out thin. Round off with zigzag cutter. Lightly spread oil over dough. Lightly spread honey over dough. Sprinkle with cinnamon & clove mixture, and sugar.

Cut strips of dough about 1 � inches wide using a zigzag cutter. Sprinkle nuts and raisins on one side of the strip. (I mix the nuts & raisins together ahead of time) Fold over remaining dough. Do the same on another strip. Roll first strip (pinwheel style). You will need to use one hand to help hold mixture in the roll. Add filled strip to this by just continuing with the roll, the dough will cook together. Keep adding to desired rounded size amount. Tie with fine cooking twine.

Bake on ungreased cooking sheet @ 350�. After about 20 minutes drizzle pita piata lightly with oil. Bake another 10 minutes and drizzle with honey. Continue baking until golden brown. Not to dark.

Let cool completely. When cool, you can cover with a lint free towel and let stand overnight. These can be double wrapped with first plastic wrap, and then aluminum foil.
They can be frozen.

Thanks for the recipe. For those looking for this recipe the Italian name is "pitta m'pigliata." It is a traditional recipe from the Calabria region.

After more research on Italian recipe sites it seems that many Italians have had trouble finding this recipe. Here is my version.

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we are looking for the recipe for piata forte.
its a dessert dish that has a lot of liquor in it. we believe it means "strong drink" and it is like a bread pudding.
Being Italian American, the family always made this dish for the holidays but we have since lost the recipe. Can you please help?
Thank you!

I'll have to do some searching since the name given and the translation don't match. Piata isn't drink. Let me do some more research.

Is this anything like "Pittanchiusa". My friends grandmother makes them and he is a chef and started a business for the Christmas holidays making these. (old family recipe and guarded)

Here is the recipe for Pitta M'Pigliata.