Many regions claim the authorship of this dessert. The most common version involves the use of cooked must to sweeten its flavor and a rhombus shape. But that's not the case everywhere
Few typical products of the Italian culinary tradition have had one spread so transversal like that of the mostaccioli. Puglia, Sardinia, Calabria, Sicily, Lazio, Campania, Abruzzo is Lombardy, there are really many regions that claim its birthright. Indeed, in each of these places, ancient roots of the product can be traced, which, according to latitude, has had a completely different evolution compared to the other regional versions.
The best known recipe takes its cue from Neapolitan tradition and provides for a sweet a rhombus shape, Crisp and from intense flavor of almonds. For the preparation of this type of Mostacciolo the cooked must which helps to sweeten the dough. For this reason, until a few decades ago, these biscuits were prepared in the November, when the harvest was over and the first grapes began to ferment. Dark in color, very sweet and with a strong flavor, i Mostaccioli are traditionally covered with a chocolate glaze, but, in many regions, variants to theOrange, to the White chocolate and hazelnut.
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Name and origins
According to many traditions, the name derives from the main ingredient: the must, from Latin "mustum". The first evidence of the ancestors of the Mostaccioli occurs in Roman times. These sweets, in fact, came offered to guests upon departure. I "mustacei"Make their appearance in"De Agriculture" of Catone, which accurately describes the preparation: “soak a bushel of flour with the must, add anise, cumin, two pounds of fat, a pound of cheese and bay laurel, when you have kneaded and given the right shape, cook over the leaves of laurel ". Today, the version that comes closest to the recipe described by Cato is probably the one Abruzzo, in which the main ingredients remained the flour honey and honey well cooked must. The recipe of ancient Rome, however, is not the only one to have been handed down. According to many, in fact, i Mustazzoli (name by which they are known especially in Puglia) they would have Arab origins.
Mostaccioli Neapolitans
There Neapolitan version of Mostaccioli, also known as how mustaccioli or Mustacciuli, is rigorously prepared with must and glazed with chocolate. With the traditional rhombus shape, Mostaccioli are particularly loved by the little ones because in their recipe they combine honey with chocolate. Together with Roccoco, ai Raffiuoli, ai susamielli, and Struffoli, these biscuits are to be considered i characteristic sweets of Neapolitan Christmas.
Salento Mustazzoli
In Apulian tradition and especially in that Salento, i Mustazzoli are prepared with the cooked figs and not with grape must. This difference is also marked by the name which, according to this version of the dessert, does not derive from "mustum", must, but from "mustace", That is laurel, Which was used in antiquity to flavor biscuits during cooking. The main ingredients of Mustazzoli are: the flour, lo sugar,the almonds, the lemon, the cinnamon and the honey.
Calabrian Mostaccioli
This type of Mostaccioli are made with flour, honey and hot must but, compared to other versions, they have a characteristic trait: take on the more disparate forms. Humans, animals, flowers are many semblances with which Calabrian biscuits are presented. According to legend, the spread of the Calabrian Mostaccioli is due to a monk. The story goes that the man who suddenly appeared and disappeared into thin air, would have brought them as a gift to the population of Soriano Calabro, in the province of Vibo Valentia, in a period of famine. Historically, all over Calabria, it is the custom of the mostacciolar masters to give biscuits mainly the shape of the patron saint of the country.
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