Nacatole

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The “Nacatole” are the dessert more known of the Aeolian cooking tradition.

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The “Nacatole” are the dessert more known of the Aeolian cooking tradition.

They have a particular shape and flavour that represent the essence of Aeolian islands and their genuine cuisine.

They are handmade biscuits and are decorated one by one with the Aeolian older instruments tell as “u pizzicaluoru” or “ turnieddu”.

Ingredients for kneading: flour, eggs, sugar, lard, Malvasia wine.

Ingredients for filling: almonds, tangerine juice, sugar, cinnamon and rose water.

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