Christmas is coming, so are Christmas cakes. Some of them can be savored only during the Holiday Season: just think of Pandoro and Panettone.
Nobody has either one of them before December or after January… It is an unwritten rule – or better, you probably had so much of them that you need a long period of detox from panettone.
However, some cakes that in the past were originally linked to Christmas, are now made all-year-round. Mostaccioli is one of them, for the joy of our tastebuds and the despair of our waistline. They look like big chocolate lozenges with a soft filling of dark chocolate, honey, lemon peel, cinnamon and “mosto cotto” (i.e. boiled wine must) from which it takes its name, originally “mustaceum”.
If you want to dive into Christmas cake atmosphere with mostaccioli, here’s the recipe and a bit of history (in Italian).
And get the (Xmas) party started!