The San Martino and sammartine are a traditional Calabrian dessert originally prepared for the feast of San Martino in November. However, since the ingredients are particularly expensive, over time it became a typical Christmas dessert, or a special celebration dessert that allowed the “luxury” of a sweet. Widely enjoyed throughout Calabria, they are especially known in the province of Reggio.

San Martine calabresi

voti: 5 (6)

Print Recipe Vota la ricetta

Total Time: 2

Course: Dessert, Sweet

Cuisine: Calabrian cuisine, Italian

Servings: persone

Attrezzature

Mixing bowls
Work surface
Rolling pin (if used to roll lightly)
Sharp knife
Cutting board
Baking tray
Baking paper
Plastic wrap optional, for covering during resting
Tablespoons

Ingredients

For the dough

1 kg. 00 flour
250 gr. granulated sugar
4 nr. eggs
200 gr. sunflower oil
100 gr. milk lukewarm
20 gr. ammonia for baking
grated zest lemon

For the filling

500 gr. dried figs
300 gr almonds peeled and toasted
300 gr. walnuts toasted
200 gr. raisins
250 gr. wine cooked
grated zest mandarin
cloves
cinnamon

Instructions

Prepare the ingredients.
Grind or chop the dried figs.
Combine all chopped dried fruits and spices in a large pot.
Add the cooked wine at this point.
Let it rest overnight so all flavors can meld.
After this time, prepare the pastry. Place flour on the work surface, add sugar and eggs.
Warm the milk slightly and dissolve the ammonia for baking.
Roll out the dough and form strips on which to place spoonfuls of filling.
San Martine, filling
Seal the edges of the dough carefully and cut into crescent shapes.
Brush with beaten egg and decorate with colorful or silver sprinkles.
Bake at 180 degrees Celsius for 20 minutes.