Phil's Calcionetti

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I remember reading somewhere that those from the Molise region tended to use chestnuts in their filling (plus, my family lived on the coast - perhaps that accounts for the difference? My father's parents were from Roseto degli Abruzzo and Montepagano and my grandmother only ever used ceci/garbanzo beans in her cagunetti!

Molise (pronounced [moˈliːze] (Molisano: Mulise is a region of Southern Italy, the second smallest of the regions. It was formerly (until 1963 part of the region of Abruzzi e Molise (with Abruzzo and now a separate entity. Molise is the newest Italian region, since it was established in 1963, when the region Abruzzi e Molise was split in two. It became effective only in 1970.

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I am from Abruzzo, which is the original area in which calcionetti are made. I am compelled to write to say that the REAL calcionetti are not made with chick peas. NEVER. The original filling is made with chestnuts. So please, do not call them calcionetti, because the real ones are made with chestnuts. Thank you.

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If you have seen the promotional video from Sara's Secrets with the heartfelt family on a quest to find their mother's recipe for this delicious treat, you will notice that the video mentions dried chickpeas and dried chestnuts. The walnuts are substituted in the recipe but make a nice touch as, like me, someone on the west coast does not have access to dried chestnuts (learn something new every day! The recipe was straightforward but a good tip: don't over/under work the gluten in the dough- it makes all the difference for the perfect crust. The filling is very hot so proceed with caution when it is time to indulge. Almost comparable to baklava. Very good overall.