A delicious dessert that brings the ancient tradition to the table, made of simple flavours, perfumes and that atmosphere which is typical of the long table shared with the family. We are talking about the Susamielli, a typical Christmas dessert from Campania.

The typical Sausamielli’s S shape is what differs this dessert from the Roccocò, unavoidable at table in Naples at Christmas time.

The oldest recipe to make Susamielli is contained in the recipe book written in 1788 by the chef V. Corrado. The name of the recipe was “noble susamielli”. In ancient times, three different recipes were prepared for the nobles and for the poor people. The desserts offered to the pipers were called “Piper’s Susamielli” and were made of raw flour and recycled ingredients, such as citrus fruits peel. The “Susamielli del buon cammino” were addressed to priests and friers and were stuffed with a tasty black cherry jam.

• 250 of Antonio Amato Dessert Flour
• 250 grams of honey
• 100 grams of sugar
• 100 grams of almonds
• cocozza dices (or cucuzzata, which is candied pumpkin), cedro and scorzette
• "pisto” or spices mix: cinammon, cloves, nutmeg
• a hint of ammonia

1. Melt the milk in a small saucepan
2. Make a well in the centre of the flour, on the worktop, add the almonds and the minced candied fruit.
3. Add the pist, the sugar, the ammonia and the honey.
4. Knead the dough until it becomes consistent.
5. Start forming the S-shaped streamers.
6. Put the susamielli on an oven tray and add some almonds on each one.
7. Cook for about 10 minutes at 180ª C.

Ready to bring to the table a little bit of taste from Campania? :)