Along with cavallucci, calzoncelli are another fixture of our Christmas at home. They originate in Melfi, a southern town in Basilicata, my grandfather’s hometown. A bag of calzoncelli, no matter the size, never lasted longer than a couple days at home.
Calzoncelli are small parcels with a paper-thin, brittle shell and a moist chocolate and almond filling, perfumed with a gentle and festive hint of citrus zest. Since they are homemade, each one turns out a little different from the others, and I’ve always loved the biggest ones, chubby and slightly underbaked. Be careful—they are addictive.
