Recipe of The Emilian Spongata Sweet Christmas Tradition

Recipe of The Emilian Spongata Sweet Christmas Tradition
Recipe of The Emilian Spongata Sweet Christmas Tradition

Here is the original recipe for you to prepare spongata Emilia a sweet amazing that we have a pastry shell enclosing a filling of dried fruit honey candied fruit and wine.

Spongata Emilia is a traditional sweet and delicious that you can prepare at home to bring back home a little ‘ perfumes that felt small in the kitchens of our grandmothers. Spongata is a typical preparation of Christmas and as such contains candied fruits and nuts like most of the preparations of this period.

Sweet Recipe Christmas Tradition

Try it you too and then maybe propone tela during the holidays with friends and family you’ll look great!


For The Dough

  1. 300 grams of flour
  2. 80 grams of zucchetto
  3. 100 grams of butter
  4. dry white wine q.b.
  5. 1 pinch of salt
  6. powdered sugar q.b.

For The Filling

  1. 75 grams of almonds
  2. 40 grams of sugar
  3. 200 grams of honey
  4. 1/2 liter of dry white wine
  5. 75 grams of hazelnuts
  6. 150 grams of walnuts
  7. 30 grams of pine nuts
  8. 100 grams of biscuits
  9. 100 grams of candied fruit (citron and orange peel)
  10. 50 grams of raisins
  11. 5 g of cinnamon powder


We start preparing the filling which according to tradition should rest for 48 hours but if you do not have all this time you can only wait for it to cool to room temperature and arrivals. Take a pan and put the honey and wine, stir and bring to a boil. Then add the almonds, hazelnuts, walnuts and pine nuts lightly chopped stir well and add the crushed biscuits, raisins, candied fruit, cinnamon, and nutmeg mix well and then turn off the heat and let cool.

Prepare the dough by hand or with the planetary put the flour and then add the sugar, salt, and cold butter cut into small pieces knead quickly and then stir in the wine you need to have a soft dough workable and well. Form a loaf and let rest for an hour then divide the dough in half and roll out two sheets thin (3mm) put the dough in a greased and floured round baking pan and pour in the filling level with a spoon and put on another sheet. Sealed fine edges and then prick the surface with a fork.

Spongata Cook in preheated oven at 180 °C for 30 minutes then let cool. Decorate the cake with icing sugar and serve.

This site uses Akismet to reduce spam. Learn how your comment data is processed.