Nacatole are a traditional Calabrese dessert, which has its roots in poor cuisine but is rich in genuine flavours.
 These sweets, handmade with simple ingredients such as flour, sugar, butter and eggs, are a tribute to family tradition, passed down from generation to generation.
 The preparation of nacatole is a real ritual: the dough is worked with care and patience, until it obtains a soft and compact consistency. The shape is given with the expert manual skill of those who know how to model the dough to obtain the right friability.
 One of the most fascinating features of artisanal nacatole is their cooking: they are traditionally prepared in the oven, where they acquire a perfect golden brown.
 Their outer surface is slightly crunchy, while the inside remains soft and crumbly.
 Once baked, the nacatole are dusted with icing sugar, which adds a touch of sweetness and makes every bite irresistible.
 Enjoy them in the version flavoured with Reggio Calabria Bergamot or anise.