Families from Marano Marchesato, Cosenza, Calabria

Tips and Tricks
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Cooking Tips from Charlens Misurelli:

  • Like old folks, old tales and old recipes, all have been adapted and changed as they were passed down from generation to generation. I'm sure they are not the original recipes.  My recipes were passed on to me by my great grandmother.
  • Due to the individual's style of measuring and type of cooking, these cookies should be made by you, along with the little secrets and hints that go into them.
  • The distinctive flavour and taste depends on the oil, wine, eggs, liquor and flavours.  All good cookies depend on a light hand and loving heart.
  • Eggs should be fresh and at room temperature. Eggs also require a dash of salt.
  • Liquor and Flavourings differ from whatever was open in the cupboard or on hand and poured from the bottle.
  • Flour was at room temperature and added to make a soft dough or firm dough.
  • Careful blending of ingredients and cooking depends on the oil or lard.
  • The type of pans (cast iron, stainlees steel) and the type of heat (wood and coal stoves, electric stove,
    gas stove or deep fryer) also factored into making a difference.
  • If the cookies are made on a warm sunny day, dreary rainy day, or a cold snowy day, no matter what, as long as they are made by someone who loves to make them, then those who eat them will love the taste of them!
 

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