Fagottini sweet and stuffed, typical of the Christmas tradition of Cilento, precisely of the village of Cuccaro Vetere. The triumph of chestnuts and local confectionery skills, handed down over time for the most important family holiday


Recipe: Pastorelle from the village of Cuccaro Vetere, the taste of Christmas in the Cilento

Recipe: Pastorelle from the village of Cuccaro Vetere, the taste of Christmas in the Cilento

Cuccaro Vetere is a village perched on top of a hill, with the center overlooking south-east the high course of the stream Lambro while the valleys below gently slope towards the sea. All around, olive trees stretch out in the sun, while at altitude there are centuries-old chestnut, oak and pine woods. Over the centuries, the chestnuts have been the protagonists of the territorial economy, using today as once in the gastronomic specialties of Cuccaro Vetere. Also and especially at Christmas: the Pastorelle, in fact, are the typical Christmas cake of Cilento.


For the stuffing:

  • 1 kilogram of chestnut flour
  • 500 grams of dark chocolate
  • 200 grams of sugar
  • 1 grated lemon peel

For the pastry:

  • 1 kilogram of flour
  • Extra virgin olive oil
  • water


For the filling of the Pastorelle you must first clean, boil and crush the chestnuts, then you must mix them with milk and cocoa along with all the ingredients until you get a smooth and homogeneous dough. For the preparation of the dough, turn the flour over the table, add all the ingredients and knead until you get a paste that should become thin with a rolling pin or with the appropriate pasta machine. The dough must then be cut into circular shapes of the desired size and the filling must be put on each disc of dough. With another disc, then, close the two discs of pasta, taking care to press well with the fingers on the edge. Once the round shapes have been obtained, they must be "pinched" at the ends five times in order to obtain five points of a star. It's time to fry the Pastorelle in plenty of extra virgin olive oil. Once ready, the Pastorelle must be cooled and then sprinkled with powdered sugar or, even better, hot chestnut honey.

Main photo: www.infocilento.it

...buon appetito



Related News

Recipe: La Michetta of the village of Dolceacqua, between love and legend
The Michetta di Dolceacqua is typical of the Ligurian village and, compared to the homonymous type of bread, seems to be linked to a love story. A simple and tasty delicacy, to go back in time and taste the present
By Luciana Francesca Rebonato
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
By Redazione
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
By Luciana Francesca Rebonato
Recipe: the Susumelli, the Christmas biscuits of the village Sant’Agata di Puglia
These are the Christmas delicacies of the village of Sant’Agata di Puglia, in the province of Foggia, when Advent is born and Christmas is awaited with trepidation. Biscuits with ancient flavors, Susumelli bring to the table all the emotion of the present
By Luciana Francesca Rebonato
Recipe: The Christmas legend of the mostaccioli in the villages of Molise
In the shape of a diamond, covered with chocolate icing and with a tender heart of quince. They are the mostaccioli, who cheer up the villages of the region on Christmas holidays with the curious legend that hovers around their name
By Luciana Francesca Rebonato
5 unmissable wine villages
Gavi, Castagneto Carducci, Sirolo, Venafro and Sant’Agata de Goti, extraordinary villages of wine and more.
By Luca Sartori