When the scent of oranges and cinnamon begins to fill the air, it is the perfect time to prepare the "Pitta" della Madonna, a traditional Calabrian dessert that embodies the essence of festivities and family celebrations. This sweet treat, which requires particularly careful dough preparation to achieve a soft and smooth consistency, stands out for its rich filling of raisins and walnut kernels, ingredients that pair perfectly with the sweetness of the dough. The "Pitta" is usually made on special occasions, such as Sunday lunches or during holidays, when families gather around laden tables. Its generous shape and diameter of about 70 cm make it ideal for sharing, while its enveloping flavor delights the palates of both young and old. In Calabria, this dessert is a symbol of tradition and conviviality, a way to celebrate the art of local pastry-making and the bond with the land and its fruits.

Prepare a dough ensuring it is soft and smooth. Then divide the dough into two pieces, one small and the other much larger. With the larger piece, form two sheets with a diameter of about 70 cm and not too thin. Once the sheets are ready, move on to the filling: grease one of the sheets with a drizzle of oil or cooked wine; sprinkle it with raisins, coarsely chopped walnuts, flavor with ground cinnamon, and finally sprinkle everything generously with sugar; now take the other sheet and place it on top of the first, then cut strips of dough being careful not to let the filling escape and form rosettes by rolling them. With the other piece of dough, form a sheet the diameter of the baking pan you want to use; grease the pan with oil. Arrange the filled rosettes side by side in the pan. Lift the entire edge of the sheet and ensure it adheres well around the rosettes, sprinkle with sugar and bake in a hot oven (200°). Preparation typical for the feast of the Madonna (May 8).