Calabrian turdilli

Name: Calabrian turdilli
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 40
Ingredients: Type 0 flour 4 ¼ cups; Extra virgin olive oil ½ cup; Vermouth ½ cup; Water; Sugar 5 tbsp; Orange peel grated 2; Cinnamon powder to taste; Cloves to taste; Peanut seed oil 4 ¼ cups; Fig honey 0.6 cup; Sprinkles to taste

it de fr es br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 45 min
Cook time: 15 min
Makes: 40 pieces
Cost: Low

PRESENTATION

Calabrian turdilli are a must-have at Christmastime in Calabria, instantly filling the kitchen with those warm, spiced scents typical of Southern Italian treats. And the smell? Seriously good. These Calabrian turdilli are quite unique—imagine gnocchi, but sweet. They're a little crispy on the outside and soft on the inside, all covered in sticky honey. Really, they're irresistible. In Calabria, folks love making these as part of their holiday dessert spread, alongside other traditional Italian Christmas cookies like purceddhruzzi and struffoli.

The dough is simple yet special—pretty simple—with a splash of vermouth, a squeeze of orange, and a mix of cinnamon and cloves that sets them apart from other Italian fried dough desserts. And after frying? They get rolled in warm honey, making each piece shiny and perfectly sweet.

In Calabria, families have passed down their favorite turdilli recipe for generations, with each town offering its own spin—some use more orange, others add a touch of anise, but everyone agrees on the honey finish. These golden bites are all about bringing people together. Pretty much. You’ll find big bowls of them at any festive gathering in the region. There's something really really satisfying about that mix of flavors—the tangy citrus, the moist dough inside, and the honey coating that gets a bit sticky on your fingers.

Folks love serving these with coffee or a little sweet wine after a long Christmas meal. And you know what? Whether you're a fan of Calabrian honey cookies or just curious about old-school Calabrian holiday sweets, turdilli bring a taste of Southern Italy to your table. They make a regular night feel special—way way better—and once you try them, it is easy to see why the turdilli preparation method is cherished year after year. These treats are not just desserts; they're a celebration of Calabrian tradition, evoking the warmth and joy of the holiday season with every bite. For sure.

INGREDIENTS

Type 0 flour 4 ¼ cups (500 g)

Extra virgin olive oil ½ cup (120 g)

Vermouth ½ cup (100 g)

Water (100 g)

Sugar 5 tbsp (60 g)

Orange peel 2 - grated

Cinnamon powder to taste

Cloves to taste

For frying: Peanut seed oil 4 ¼ cups (1 l)

For garnish: Fig honey 0.6 cup (200 g); Sprinkles to taste

Preparation

How to prepare Calabrian turdilli

To prepare Calabrian turdilli, first pour the water, vermouth 1, oil 2, and sugar 3 into a saucepan. Heat until all the sugar is dissolved. Then let it cool.

Meanwhile, place the flour in a bowl, add the ground cloves 4, cinnamon powder 5, and grated orange zest 6. Mix and create a well in the center of the flour.

Gradually pour the liquids into the flour while mixing with a fork 7 8. Transfer everything onto a work surface and continue kneading with your hands 9.

You should obtain a smooth and homogeneous dough 10. Divide it in half and form ropes 11 with a diameter of about 3/4 inches. Then cut them into pieces 2 inches long 12.

Roll each piece on a gnocchi board 13, or use the prongs of a fork, applying light pressure to achieve the characteristic ridges of the sweet. If necessary, use a little flour. Place the turdilli on a tray dusted with flour 14. Heat the sunflower oil to 356°F. If you don't have a kitchen thermometer, you can dip a wooden stick into the oil; if bubbles form around it, the oil is at the right temperature. Fry a few turdilli at a time, so as not to lower the oil temperature too much, until they are golden 15.

Drain them and place them on absorbent paper 16 to remove excess oil. Once finished frying, immediately transfer the still warm turdilli into a bowl, pour in the fig honey 17, and mix well 18 so that each piece is fully coated.

Then place them on a serving plate 19 and decorate with colored sprinkles 20. Your Calabrian turdilli are ready to be enjoyed 21!

Storage

Calabrian turdilli can be stored at room temperature, under a glass dome, for 3-4 days.

Advice

As with all traditional recipes, the turdilli recipe varies from family to family. In some recipes, after frying the turdilli, once cooled, they are dipped in heated fig honey just long enough to coat them well. They are then transferred to a serving plate for decoration. You can vary the recipe by adding or changing the spices in the dough. You can decorate them as you like or leave them with just the honey.

For the translation of some texts, artificial intelligence tools may have been used.