Chinulille (Calabrian Ricotta Turnovers)

Calabrian Chinulille are half-moon-shaped sweets whose name comes from the dialect word “chine“, meaning filled. They are made for the Christmas holidays or for Carnival, and the filling varies not only from area to area but also with personal taste. The original Calabrian chinulille recipe uses ricotta, lightly flavored with cinnamon, but there are also richer versions with Nutella, fig jam or nuts.

According to the traditional recipe, Calabrian Chinulille are filled with the chosen filling, closed into half-moons and then fried. There are also lighter versions, though, such as baked Calabrian chinulille. Just as crisp, they are perfect if you don’t like fried food or want to make a lighter dessert. As with all traditional recipes, everyone calls their own version the original, and it is not easy to pin down a definitive one. You always start from a rich dough of flour, eggs, sugar, oil, scented with vermouth, and a filling, made with ricotta in the most classic version, and you finish by frying.

Among other typical Calabrian sweets, we recommend trying Pignolata, a real treat, or making an entire menu dedicated to this region with Snails in Tomato Sauce and Pitta Calabrese, the Original Recipe.