Recipes from Calabria, Italy: Buccellato Buccellato

Recipes from Calabria, Italy

Buccellato Buccellato

Country: Calabria, Italy
Course: Dessert
Servings: 12


  • 2 cups flour
  • 10 tbsp butter
  • 1 cup sugar
  • 1 cup Marsala wine
  • pinch salt
  • 10 toasted dried figs
  • 3 oz almonds, roughly chopped
  • 1 oz walnuts
  • zest of 1 lemon
  • 3 oz baking chocolate, chopped fine
  • pinch cinnamon
  • 1 egg yolk, beaten
  • 3 oz pistachios
  • 10 oz currants

  1. Preheat your oven to 350 degrees. Mix the flour with the butter, sugar, a half cup of the Marsala and a pinch of salt. Wrap the dough in a clean towel and let rest for two hours.
  2. Meanwhile, mix the figs together with the almonds, walnuts, lemon zest, chocolate, a pinch of cinnamon and the rest of the Marsala. Cook in a medium sized pan over low heat for 20 minutes, stirring often. Remove from the heat and let cool.
  3. Roll the dough out into a long rectangle just under a half inch thick. Spread the filling into the center of the dough, leaving about an inch on all four sides.
  4. Roll up lengthwise and then join the ends to make a ring.
  5. Poke a few holes in the top and transfer to a greased baking sheet. Bake for 30 minutes, then remove from the heat and brush with the beaten egg yolk. Sprinkle the pistachios and currants over and return to the oven. Bake for an additional five minutes or until golden.