Traditional Calabrian Christmas turdilli: wine scented fried pastries shaped with ridges, glazed with honey or fig syrup, and finished with professional frying and glazing technique.

Cartellate Lucane al Miele (Italian Honey Cartellate) Cartellate are almost nothing: flour, wine, olive oil and salt, rolled thin, fried and dipped. Everything that matters lives in the coiled rose shape and in the temperature of the honey. Get both right and the honey runs into every fold, leaving a crisp, glossy Christmas pastry that keeps for days. Yield: about 40 cartellate, 8 servings. Prep: 1 hour 15 minutes. Drying: 12 to 24 hours. Cook: 40 minutes. Difficulty: interme

Refined Italian white torrone with aromatic honey, toasted almonds and pistachios, balanced for a clean tender bite and dense nut structure.