Recipe: Cippillato, Trivento’s iconic sweet treat

In the heart of Molise, perched on a hill overlooking the picturesque Trigno Valley, lies Trivento, one of the most charming villages in the province of Campobasso. Strolling through its narrow streets means immersing yourself in centuries of history, admiring the monumental staircase of San Nicola, the ancient churches and the panoramic views that take in the hills of Molise.

But Trivento also boasts a rich culinary heritage. Among the specialities that best represent the local tradition, the Cippillato stands out; known in the local dialect as C’pplat, it is a simple yet history-rich dessert, made with a soft shortcrust pastry and a centre of homemade black cherry jam. A recipe handed down from generation to generation that still fills the village’s kitchens with its aroma today.

The Cippillato, Trivento’s signature biscuit

The Cippillato is a shortbread biscuit with a distinctive crescent shape, traditionally filled with black cherry jam. According to tradition, its name is said to derive from the combination of the onomatopoeic sound ‘Cip’ and the dialect term ‘P’lat’ (‘plucked’), as its shape resembles that of a small bird that has not yet grown its feathers. A curious folk origin that makes this sweet treat all the more fascinating.

Today it is made all year round, although it was once a dessert reserved for special occasions, when families would gather for festivities or to celebrate important events.

In some local variations, spelt flour is also used, giving the biscuit an even more rustic and authentic flavour.

Ingredients

1 kg of 00 flour
6 whole eggs
6 egg yolks
500 g of sugar
500 g of lard (or suet or butter)
grated zest of one lemon
homemade black cherry jam

Process

Pour the flour onto a work surface and add the sugar, eggs, softened lard and grated lemon zest. Knead the ingredients until you have a smooth, soft and even dough.

Roll out the dough with a rolling pin until it is a few millimetres thick. Using a pastry cutter (or a simple cup), cut out discs.

Place a teaspoon of black cherry jam in the centre of each disc, then fold the pastry over to form a half-moon shape and seal the edges carefully with your fingers.

Place the C’pplat on a baking tray lined with baking paper and bake at 160°C for about 10 minutes, checking them as they cook depending on your oven: they should remain pale and just golden.

Once cooled, finish with a generous dusting of icing sugar.

Ph. Depositphotos

The secret of the recipe

The original recipe calls for lard, an ingredient that for many years was the most common choice in homes across Molise. In the past, butter was expensive and hard to come by, whereas lard was readily available and produced a particularly crumbly and fragrant shortcrust pastry.

Nowadays, those who prefer can replace it with butter, whilst still achieving an excellent result.

A dessert that reflects the traditions of Trivento

Every Cippillato encapsulates a piece of Trivento’s history. It is the scent of kitchens of yesteryear, the flavour of recipes prepared by grandmothers, and the simplicity of wholesome ingredients transformed into a little gem of Molise confectionery.

Among the masters who continue to uphold this tradition is Daniela Carissimo, from the Dolci Tentazioni in Trivento, who still makes these sweets today according to the recipe handed down through the generations, helping to keep alive one of the village’s most iconic specialities.

A journey through Molise, exploring its history and flavours

A visit to Trivento means discovering a village rich in historical heritage, breathtaking views and authentic culinary traditions. After strolling through its ancient streets and admiring the view over the Trigno Valley, stopping to savour a freshly made Cippillato is the best way to take home the sweetest memory of this authentic corner of Molise, where every recipe continues to tell the story of the community that has cherished it for centuries.

In collaboration with the Municipality of  Trivento