Like Pythagoras of Reggio shaped the perfection of the Bronzes, Reggio Calabria pastry chefs’ mastery moulds tradition with a taste for modernity.
An explosion of flavours, a bouquet of fragrances from Magna Graecia for your pleasant moments with friends and family.
Occhi dei Bronzi (the Bronzes’ Eyes), the Reggio Calabria dessert, is ideal to end a meal, served with a glass of Passito or Mantonico di Bianco. The scent of citrus fruits from Reggio Calabria encloses the history, traditions, and flavours of our land.
– 700 g chestnut flour
– 600 g honey
– 400 g cornstarch
-400 g almond flour
– 200 g sugar syrup
– 200 g Reggio Calabria bergamot juice
– 200 g candied orange
– 200 g candied Reggio Calabria bergamot
– 10 g ammonium bicarbonate
– 10 g baking powder
– 1 g cloves and cinnamon
– 1 kg sugar
– 80 g dark cocoa
Mix honey, sugar syrup, bergamot juice, bergamot and orange candied fruit, cloves, cinnamon, and ammonium bicarbonate.
Add the chestnut flour, almond flour, and starch with a sachet of baking powder.
After mixing all the ingredients, divide the dough into 15 g balls. Place on baking trays and bake in the oven at 180° for about 8 minutes.
Wait until cooled and cover with dark chocolate.