This is a sweet whose origins can be found in an ancient convent. The recipe for minni di virgini, “virgin’s breasts, a typical sweet of the Sambuca area, was invented in 1725 by Sister Virginia Casale di Rocca Menna for the wedding of Marquis Pietro Beccadelli and Marianna Gravina. The dough is a mixture of flour, sugar, lard, eggs and milk. After the ingredients have been blended the mixture should be kept in the refrigerator for an hour. The inner filling, called “biancomangiare,” is made of milk cream, pumpkin and pieces of dark chocolate. The sweet should be baked at 200C for 20 minutes and enriched with little balls of colored sugar (called “diavulina,” in dialect).
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