Nacatole Calabresi, or nacatuli as they’re known in Calabria, are a true gem of the Christmas spirit and celebration. These charming, cradle-shaped sweets are traditionally made a week before Christmas, filling homes with the warmth and comforting aromas.
The name naca means “cradle,” symbolizing the cradle of Jesus, and their shape reflects this festive sentiment. With just a few simple ingredients—all-purpose flour, eggs, sugar, a touch of vanilla, lemon zest, and a hint of limoncello—these treats are then fried to a golden crisp in sunflower oil. The result? Nacatole that are crispy on the outside, tender on the inside, and oh-so-fragrant. They’re the perfect blend of rustic charm and holiday cheer, making them a must for any Calabrian Christmas gathering.
Servings: 25-30 pieces
Ingredients:
- 4 ¼ cups / 1 kg all-purpose flour
- 6 eggs
- 1 ½ cups / 300 g sugar
- 2 sachets vanilla baking powder
- Zest of 1 lemon (possibly organic)
- 1 tbsp / 15ml limoncello
- Icing sugar, for dusting
- Sunflower oil, for frying
Step-by-Step Instructions:
- Prepare the dough
In a large mixing bowl, combine 6 eggs and 1 ½ cups / 300 g sugar, whisking until smooth and slightly frothy. - Add flavour and leavening
Mix in the zest of 1 lemon and 1 tbsp / 15ml limoncello for a touch of brightness. Stir in 2 sachets of vanilla baking powder. - Incorporate the flour
Gradually add 4 ¼ cups / 1 kg all-purpose flour to the bowl, mixing well until a smooth, firm dough forms. If the dough feels too sticky, add a bit more flour, one tablespoon at a time. If it feels too dry, add a bit more limoncello. - Shape the nacatole
Divide the dough into small portions. Roll each piece into a long strip and wrap it around a dessert or non-stick stainless-steel tube to form a spiral shape with about 3 twists. Use the leftover dough strip to wrap around the tube itself, pinching any overlapping dough to secure the shape. - Fry the nacatole
Heat sunflower oil in a deep pot over medium heat until it reaches around 350°F (180°C). Fry the nacatole in batches, turning them until golden brown on all sides, about 3-4 minutes per batch. Carefully remove and place on paper towels to drain excess oil. - Dust with icing sugar and serve
Let the nacatole cool slightly, then dust generously with icing sugar before serving.
Buon Appetito!
Nutritional Information (approx. 4 pieces):
Calories: 239 kcal | Protein: 5.1 g | Carbohydrates: 42.6 g | Fat: 5.1 g | Saturated Fat: 0.8 g | Fibre: 1 g | Sugar: 14.9 g | Sodium: 66 mg | Cholesterol: 41 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Nacatole Calabresi: A Sweet Taste of Calabrian Christmas
Ingredients
- 4 ¼ cups / 1 kg all-purpose flour
- 6 eggs
- 1 ½ cups / 300 g sugar
- 2 sachets vanilla baking powder
- Zest of 1 lemon (possibly organic)
- 1 tbsp / 15ml limoncello
- Icing sugar, for dusting
- Sunflower oil, for frying
Instructions
- Prepare the doughIn a large mixing bowl, combine 6 eggs and 1 ½ cups / 300 g sugar, whisking until smooth and slightly frothy.
- Add flavour and leaveningMix in the zest of 1 lemon and 1 tbsp / 15ml limoncello for a touch of brightness. Stir in 2 sachets of vanilla baking powder.
- Incorporate the flour Gradually add 4 ¼ cups / 1 kg all-purpose flour to the bowl, mixing well until a smooth, firm dough forms. If the dough feels too sticky, add a bit more flour, one tablespoon at a time. If it feels too dry, add a bit more limoncello.
- Shape the nacatole Divide the dough into small portions. Roll each piece into a long strip and wrap it around a dessert or non-stick stainless-steel tube to form a spiral shape with about 3 twists. Use the leftover dough strip to wrap around the tube itself, pinching any overlapping dough to secure the shape.
- Fry the nacatole Heat sunflower oil in a deep pot over medium heat until it reaches around 350°F(180°C). Fry the nacatole in batches, turning them until golden brown on all sides, about 3-4 minutes per batch. Carefully remove and place on paper towels to drain excess oil.
- Dust with icing sugar and serveLet the nacatole cool slightly, then dust generously with icing sugar before serving.
