Typical dish of Catanzaro
Turdilli
Turdilli are small fried sweets with an elongated, slightly curved shape, golden and glossy after being coated in honey or vincotto. The outside is lightly crisp, while the inside is soft and fragrant with wine, citrus, and sometimes anise. The flavor is warm and enveloping, with an intense yet balanced sweetness. In Catanzaro they are especially served at the end of a meal during the holidays, when the scent of honey fills the table.
Season: Autunno-Inverno€4–6
Why it matters
In Catanzaro, turdilli are one of the symbolic Christmas sweets and a staple of family gatherings. Preparing them is a gesture passed down from generation to generation, often made in large batches to share with relatives and neighbors. This dessert represents hospitality and the continuity of Calabrian home traditions.
Origin story
The origins of turdilli trace back to the Calabrian rural tradition, when festive sweets were prepared with simple pantry ingredients and fried in lard or oil. Over time the recipe was enriched with aromas such as anise and citrus zest, and with a glaze of honey or vincotto. Even today the preparation follows ancient gestures, preserving an almost unchanged connection to the past.
Typical ingredients
farinavinouovamiele o vincottoolio per friggereanice
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