Mostaccioli (Mustaccioli or Mustacciuoli) are Christmas sweets typical of the Neapolitan tradition: large spiced rhombus-shaped biscuits made with a simple mixture of flour, water, cocoa and the very fragrant pisto, which is a mix of spices based on cinnamon, nails of carnation, star anise, coriander and nutmeg, all covered in dark chocolate! With a soft consistency and aromatic taste, according to tradition, they are served and given as gifts at Christmas and New Year together with other Campania specialties such as Struffoli and Roccocò.
Neapolitan Roccocò is one of the most classic and typical desserts of the Neapolitan tradition of the Christmas period. It has the shape of a round donut, baked and filled with almonds and various spices such as cinnamon and cloves, which give it a unique flavour. The ancient recipe dates back to around 1320 and it was some cloistered nuns from the Maddalena convent who prepared this dessert for the first time which, due to its external consistency but crumbly inside, is more like a biscuit. The name Roccocò derives from the French rocaille due to the baroque and rounded shape similar to a rounded shell.
There is no addition of preservatives, additives or colourants.
Nutritional values per 100 grams of mostaccioli
Energy 411 Kcal / 1723 kJ
Protein 6.1 g
Carbohydrates 63.1 g (of which sugars 31.7 g)
Fat 14.4 g (of which saturated 10.73 g)
Fibers 2.3 g
Salt 0.09 g
Type “00” soft wheat flour, sugar, almonds, eggs, honey, apricot jam, high oleic sunflower oil, vegetable margarine, natural flavourings, candied fruit, pisto, citrus juice, raising agents (E450, E500), starch wheat, white chocolate/dark chocolate.
Store in a cool, dry place, away from heat sources.