With the arrival of autumn, when the leaves begin to take on warm colors and the scent of spices fills the air, nepitelle present themselves as a traditional sweet that perfectly embodies the essence of Calabria. These delightful cookies, made with flour, lard, and sugar, are characterized by their crumbly texture and rich filling, thanks to the use of ingredients like figs, almonds, and walnuts. The preparation of nepitelle is a true ritual: the dough, worked by hand, is allowed to rest to ensure a perfect blend of flavors and an ideal consistency to hold the filling, which can vary from region to region, enriched with jam or spices like cinnamon. These sweets, typical of the Christmas season, find their ideal place on tables during the holidays, but they are also perfect for a delicious snack or a dessert after dinner, accompanied by a good coffee. With their roots deeply embedded in Calabrian tradition, nepitelle are often made in families, with each generation adding its personal touch to the recipe. The variety of fillings and different cooking techniques, which can include baking or frying, make every bite a unique experience, capable of evoking memories of past holidays and shared moments. If you are looking for a sweet that encapsulates the authenticity of Calabrian cuisine, nepitelle represent a perfect choice, a dessert that not only satisfies the palate but also celebrates tradition and the conviviality of the table.

Arrange the flour in a "fountain" shape on the work surface and incorporate the eggs, the freshly melted lard, the sugar, and a pinch of salt. Work until the dough becomes homogeneous and then let it rest for half an hour in a cool place. Toast the almonds and then, without peeling them, chop them together with the walnuts; also chop the figs after blanching them for a few minutes, and mix them with the walnuts, the almonds, the cinnamon and clove ground in a mortar, the sultana raisins, the grated orange peel, and the jam. Mix vigorously. Take the dough and roll it out to about one centimeter thick, then cut out circles with the help of a glass or a tin lid, about ten centimeters in diameter. Place the fig mixture on the dough circles, wet the edges of the circles with a little water (or egg white) and fold them to form half-moons. Seal the edges with a fork and make two or three cuts on the top of each half-moon; place the "nepitelle" on a baking tray greased with lard, brush the surface with a little beaten egg, and bake in the oven at 180° for half an hour.