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Caggionetti, Calgionetti, Caggiunitt

Sammy Dunham
No matter how you pronounce them, Abruzzo’s traditional Christmas treats Caggionetti are one of the best Christmas treasures around.  Chocolate, chestnuts, almonds, rum, lemon zest, cinnamon & honey are just part of the filling, enclosed within a paper-thin white wine fried ravioli casing, who could possibly resist?
Prep Time 1 d
Cook Time 30 mins
Total Time 1 d 30 mins
Course Biscuits
Cuisine Italian
Servings 40


  • For the Dough
  • 500 g 00 Flour
  • 2 tbs Extra Virgin Olive Oil
  • 200 ml Dry White Wine
  • 1 Pinch of Salt
  • For the Filling
  • 40 g Honey
  • 150 g Toasted Finely Chopped Almonds
  • 350 g Chestnuts
  • 100 ml Mosto Cotto
  • 30 g Candied Peel
  • 100 g Grated Dark Chocolate
  • 2 freshly brewed Espressi – make sure it is an Italian sized espresso cup
  • Grated Zest from 1 Lemon
  • 1 Shot glass of Anejo or other good quality Golden Rum
  • 2 tsp Ground Cinnamon
  • Oil for frying groundnut works really well
  • Sugar and Cinnamon to decorate.


  • In a saucepan add honey or mosto cotto, cinnamon, chocolate and gently heat. Add toasted almonds, zest and candy peel and sugar, add the chestnuts to the mixture and mix well, cooking for another 2 minutes on a very low heat.
  • Remove from heat and pour into a large bowl add rum and coffee. Mix well, cover with a tea towel and leave overnight for the flavours to marinate.
  • Add flour and the dry dough ingredients into a large bowl, add the oil & wine and work into a firm dough, knead it for about 3 minutes to make sure it really is the right consistency... durum (hard wheat) flour takes a while to absorb liquids. You may need to add more flour or some cold water accordingly.
  • Roll the pasta out very thinly. If you have a pasta machine, run it through into strips.
  • On these pasta strips add a heaped teaspoon of your chocolate, chestnut mixture at intervals. It will be a sandwich in affect as you place another strip on top.
  • If you have a pasta cutter cut between each to form squares; if not use a glass to cut the sandwich and pinch the edges together.
  • Fry these parcels in hot ground-nut oil – don’t let them brown! It’s very quick process, they will puff up and be crisp when done. Don’t put too many into the pan at once or you’ll reduce the heat and they won’t puff.
  • When cooked drain on kitchen paper.
  • When cool sprinkle with icing sugar and cinnamon according to taste.
Keyword cagionetti
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