They look like taralli, they are soaked in milk (or white wine), they were eaten for breakfast, even if now they can also be found at the aperitif. Here is the recipe
Before the advent of brioches and snacks, breakfast in Italy was also characterized by regional traditions. Ciambelloni, cakes and historical recipes such as expired of of Bova, in the province of Reggio Calabria. Originally consumed for breakfast or given as gifts at weddings, they are now mostly served as taralli during an aperitif. But no matter when you eat them, they are great and we went hunting for their story and a signature recipe.
Scaddateddi, cumin donuts
Caddateddi are crumbly donuts flavored with cumin that give a flavor very similar to that of anise. The deadlines are round, plump and golden, have a crunchy surface while inside they are softer and suitable for soaking. In ancient times the grandmothers prepared them for breakfast, but today more and more in Calabria they arrive instead of chips before dinner or at the end of the meal to be soaked in sweet or liqueur wine. At breakfast, as an aperitif or after dinner, they are still a tradition to be rediscovered, and to better understand the original recipe, we asked Giuseppe del Bakery D’Agostino Salvatore in Reggio Calabria, a true expert on the subject and awarded by the Gambero Rosso guide Bread & bakers of Italy 2022.
To celebrate the bride and groom and as a sweet after a meal
“In addition to breakfast, the caddies were prepared to be given to wedding guests. The bride and groom gave them to their guests to thank them for participating in the ceremony, just like today sugared almonds and favors are given as gifts , explains Giuseppe, who also helps us to extricate ourselves from the thousand variations. «In addition to Bova's expiry dates, we have in Calabria and also in the rest of Southern Italy scaldatelli, also known as heated taralli. They are a much more similar version to tarallo, in fact it is a finer and elongated dough . Giuseppe from Panificio D'Agostino Salvatore in Reggio Calabria explains to us that the real difference between scaldateddi and scaldatelli is in the shape (the first round and pot-bellied, the others finer and elongated) and in the use of cumin. «Morsdateddi are not sweet, but they lend themselves well to sweet accompaniments due to the white passito wine used in the recipe. They must rise for an hour before being blanched, unlike heated taralli which are immediately cooked in water using its heat to rise during cooking ". The scaldatelli, such as those from Puglia and Basilicata, are instead mainly salty and look more like Tuscan aniseed biscuits or pretzels from German-speaking countries. They can be flavored with wild fennel, with chilli, with nuts or other spices.
The recipe of the caddateddi of the Panificio D'Agostino Salvatore
Ingrediants
1 kg flour 0 (w220)
250 g sunflower oil (high oleic)
250 g passito white wine (Greek for white)
30 g salt
20 g brewer's yeast (in the recipe Giuseppe uses 100 g of carryover dough and 10 g of yeast)
50 g cumin (you can add up to 100 g if you like them stronger in flavor)
Method
Mix the ingredients starting from the flour and the cumin, add the liquids with the yeast and finally the salt. Once the ingredients are well blended, form loaves with a diameter of 2 cm, cut and roll into a ring shape by pressing the dough. Arrange on a baking sheet to rise covered with a damp cloth at room temperature for an hour. Once levitated, blanch the pasta rings in boiling water until they float, drain with a slotted spoon and place on a baking sheet. Bake in a preheated oven at 220 ° C for 15/20 minutes with a convection oven.
This recipe has already been read 583 times!