In Calabria, during the winter holidays, crustuli represent a timeless sweet, capable of evoking the genuine flavors of tradition. The preparation of these delicious treats begins with a simple yet rich dough, made from flour, eggs, and lard, which gives them a particularly crumbly and light texture. The frying technique, carried out in plenty of hot oil, is essential: it allows the crustuli to brown perfectly on the outside while keeping a soft and tasty heart. A final touch of honey, which envelops each piece, adds an irresistible note of sweetness. Often served during Sunday lunch or on the occasion of local festivities, these sweets are perfect to share with friends and family, accompanied by a good coffee or a sweet wine. Making them is a way to rediscover the culinary roots of a region rich in history and authentic flavors, making every bite a moment of pure joy.

Knead the flour with the egg, lard, oil, and sugar, working it until it becomes elastic enough to easily detach from the cutting board. Divide it into pieces and shape them into sticks; cut into small pieces and fry them, a few at a time, in plenty of hot oil. Melt the honey in a bain-marie in a container, dip the "crustuli" in it a few at a time, and arrange them on a serving plate: they will stick together, held by the honey, forming a kind of nougat. A variation of this recipe is the use of must or cooked wine reduced over heat, instead of honey. Traditional Christmas specialty.