Roccocò azzuppat int' 'o vin!
Neapolitan Roccocò are among the oldest and most iconic Neapolitan Christmas desserts. Crunchy, fragrant, and richly spiced, they represent a true journey through Neapolitan gastronomic tradition.
The popular history of the Roccocò
Their origins date back to 1320 , when the nuns of the Royal Convent of Santa Maria della Purificazione began preparing these sweets with simple yet precious ingredients: almonds, oriental spices, and citrus fruits. The name "Roccocò" derives from the French rocaille , which refers to the round, irregular shape, similar to a small rock.
In Neapolitan folk culture, Roccocò are the first dessert served at the beginning of the holidays, especially on December 8th, the day of the Immaculate Conception, as a symbol of abundance and good luck. Given their hard consistency, there's a Neapolitan saying:
“Oh Roccocò is good… he has a good jaw!”
Traditionally, they are enjoyed dipped in wine (especially Marsala or sweet wine) or coffee.
Traditional Recipe of Neapolitan Roccocò
Ingredients (for about 12 roccocò):
- 500 g of 00 flour
- 400 g of sugar
- 300 g of almonds with the peel
- 1 sachet of Neapolitan pisto (spice mix)
- Grated peel of 1 orange and 1 lemon
- 150 ml of water
- 1 pinch of baking ammonia (optional)
- 1 pinch of salt
- 1 egg yolk for brushing
Preparation:
Toast the almonds in the oven at 180°C (350°F) for about 8–10 minutes. In a large bowl, combine the flour, sugar, pisto, citrus peel, and salt. Add the toasted almonds and gradually incorporate the water until you obtain a compact, fairly firm dough. Take portions of the dough and shape them into thick donuts, about 10 cm in diameter. Place them on a baking sheet lined with parchment paper and brush the surface with egg yolk. Bake at 180°C (350°F) for 18–20 minutes, until golden brown. Let them cool; they will become incredibly crunchy, just as tradition dictates.