{"id":10298,"date":"2026-06-04T19:37:52","date_gmt":"2026-06-04T19:37:52","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10298"},"modified":"2026-06-04T19:45:53","modified_gmt":"2026-06-04T19:45:53","slug":"10298","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10298","title":{"rendered":"Pitta \u2019Nchiusa \u2013 Le Dessert Sacr\u00e9 de la Calabre, entre Mythes Anciens et M\u00e9moire Populaire"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Pitta \u2019Nchiusa \u2013 Le Dessert Sacr\u00e9 de la Calabre, entre Mythes Anciens et M\u00e9moire Populaire<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La <strong>Pitta \u2019Nchiusa<\/strong> (ou <strong>Pitta \u2019Mpigliata<\/strong>) est l\u2019un des desserts les plus anciens et les plus symboliques de la Calabre. Originaire de <strong>San Giovanni in Fiore<\/strong>, au c\u0153ur de la Sila, elle est aujourd\u2019hui un incontournable des f\u00eates de <strong>No\u00ebl<\/strong> et de <strong>P\u00e2ques<\/strong>, mais aussi un patrimoine culinaire transmis de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration dans les provinces de Cosenza et Crotone.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ce g\u00e2teau sec, sans \u0153ufs ni beurre, se distingue par ses <strong>roselline<\/strong> \u2013 de petites roses de p\u00e2te roul\u00e9es et farcies \u2013 assembl\u00e9es sur une base fine. Sa p\u00e2te, r\u00e9alis\u00e9e avec <strong>farine<\/strong>, <strong>huile d\u2019olive<\/strong>, <strong>vin doux<\/strong> ou vermouth, <strong>sucre<\/strong> et <strong>\u00e9pices<\/strong>, enveloppe un c\u0153ur parfum\u00e9 de <strong>noix<\/strong>, <strong>amandes<\/strong>, <strong>raisins secs<\/strong> et <strong>miel<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\ud83d\udcdc Origines Antiques \u2013 Entre Magna Gr\u00e6cia et Rites Sacr\u00e9s<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Les racines de la Pitta remontent \u00e0 l\u2019Antiquit\u00e9. Le mot <em>pitta<\/em> d\u00e9riverait du grec <strong>picta<\/strong> (\u00ab peinte, d\u00e9cor\u00e9e \u00bb) ou d\u2019un terme s\u00e9mitique signifiant \u00ab galette plate \u00bb. Dans la <strong>Magna Gr\u00e6cia<\/strong>, elle \u00e9tait une offrande rituelle aux divinit\u00e9s f\u00e9minines, notamment \u00e0 <strong>H\u00e9ra Lacinia<\/strong> dans le sanctuaire de Capocolonna pr\u00e8s de Crotone.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avec la christianisation, la tradition se transforme : la <strong>Pitta della Madonna<\/strong> devient une offrande votive lors des f\u00eates religieuses, conservant son r\u00f4le symbolique de don et de protection.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\ud83c\udf32 L\u00e9gendes Populaires de la Sila<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>La Temp\u00eate de Neige<\/strong> : une femme aurait cr\u00e9\u00e9 ce dessert pour r\u00e9chauffer un voyageur perdu dans la neige, avec les seuls ingr\u00e9dients disponibles : farine, noix, raisins, miel.<\/li>\n\n\n\n<li><strong>La Famine et le Saint<\/strong> : lors d\u2019une disette, les habitants auraient re\u00e7u des paniers miraculeux de fruits secs apr\u00e8s avoir pri\u00e9 Saint Jean-Baptiste.<\/li>\n\n\n\n<li><strong>Diodore et Diomira<\/strong> : un mythe raconte que deux amants auraient invent\u00e9 la Pitta pour remercier Aphrodite de les avoir sauv\u00e9s d\u2019un labyrinthe.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Aujourd\u2019hui, cette richesse culturelle est prot\u00e9g\u00e9e par l\u2019<strong>Accademia della Pitta \u2019Mpigliata<\/strong> de San Giovanni in Fiore, qui \u0153uvre \u00e0 pr\u00e9server ce tr\u00e9sor gastronomique.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un dessert ancien, parfum\u00e9, sculpt\u00e9 \u00e0 la main : la Pitta \u2019Nchiusa est un v\u00e9ritable bijou de l\u2019art culinaire calabrais.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Apr\u00e8s les c\u00e9l\u00e8bres <em>Nepitelle<\/em>, restons dans la magie de la haute p\u00e2tisserie traditionnelle calabraise avec un autre joyau tout aussi spectaculaire : la <strong>Pitta &lsquo;Nchiusa<\/strong> (\u00e9galement connue sous le nom de <em>Pitta &lsquo;Mpigliata<\/em>).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Visuellement reconnaissable entre mille gr\u00e2ce \u00e0 sa magnifique structure en bouquet de petites rosaces (<em>roselline<\/em>), ce dessert est un v\u00e9ritable livre d&rsquo;histoire \u00e0 ciel ouvert. D\u00e9couvrez ses origines mystiques et sa recette inchang\u00e9e depuis le XVIIIe si\u00e8cle.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83d\udcf0 LA CHRONIQUE HISTORIQUE<\/h1>\n\n\n\n<h2 class=\"wp-block-heading\">La Pitta &lsquo;Nchiusa : De l&rsquo;Offrande Antique de la Grande-Gr\u00e8ce aux Contrats de Mariage<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La <em>Pitta &lsquo;Nchiusa<\/em> n&rsquo;est pas un simple g\u00e2teau de f\u00eate : c&rsquo;est un voyage de plus de deux mill\u00e9naires. Originaire de San Giovanni in Fiore et joyau des provinces de Cosenza et Crotone, son histoire m\u00eale habilement rites pa\u00efens, christianisme et traditions notariales insolites.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83c\udfdb\ufe0f Des Temples Pa\u00efens \u00e0 la Vierge Marie<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;\u00e9tymologie m\u00eame du mot \u00ab\u00a0Pitta\u00a0\u00bb nous plonge dans le pass\u00e9 : il d\u00e9rive du grec <em>picta<\/em> (peinte ou d\u00e9cor\u00e9e), faisant \u00e9cho \u00e0 sa forme de galette plate orn\u00e9e. \u00c0 l&rsquo;\u00e9poque de la Grande-Gr\u00e8ce (<em>Magna Gr\u00e6cia<\/em>), cette galette \u00e9tait un pain sph\u00e9rique sacr\u00e9 offert aux divinit\u00e9s f\u00e9minines, notamment \u00e0 la d\u00e9esse H\u00e9ra lors de rituels dans son temple de Capocolonna, pr\u00e8s de Crotone.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avec la christianisation de la Calabre, ce don pa\u00efen s&rsquo;est transform\u00e9 en une offrande \u00e0 la Vierge Marie, prenant le doux nom de <em>Pitta della Madonna<\/em> pour c\u00e9l\u00e9brer les grandes f\u00eates de No\u00ebl et de P\u00e2ques.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udcdc Le G\u00e2teau du Contrat de Mariage (1728)<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Si sa dimension rituelle est antique, sa forme actuelle et sa recette \u00e0 base de fruits secs et de miel sont document\u00e9es de mani\u00e8re tr\u00e8s pr\u00e9cise d\u00e8s le XVIIIe si\u00e8cle.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Un acte notari\u00e9 officiel dat\u00e9 de <strong>1728<\/strong>, jalousement conserv\u00e9 dans les archives de San Giovanni in Fiore, d\u00e9taille un accord pr\u00e9nuptial : la famille du futur mari\u00e9 s&rsquo;y engageait solennellement \u00e0 fournir <strong>50 Pitte &lsquo;mpigliate<\/strong> pour le banquet de mariage ! Savoir fa\u00e7onner ces rosaces parfaites \u00e9tait alors une qualit\u00e9 essentielle pour sceller un contrat de mariage dans la r\u00e9gion de la Sila.<\/p>\n<\/blockquote>\n\n\n\n<h1 class=\"wp-block-heading\">\ud83e\udd6e LA RECETTE TRADITIONNELLE<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Ce g\u00e2teau sec, sans \u0153ufs ni beurre, tire sa richesse de sa teneur en sucre, en miel et en \u00e9pices, ce qui lui permet de se conserver magnifiquement bien pendant plusieurs semaines dans une bo\u00eete ferm\u00e9e.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Difficult\u00e9 :<\/strong> Moyenne<\/li>\n\n\n\n<li><strong>Cuisson :<\/strong> 50 minutes \u00e0 180\u00b0C<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\uded2 Le Panier du P\u00e2tissier<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>La P\u00e2te :<\/strong> 500 g de farine, 100 ml d&rsquo;huile d&rsquo;olive extra vierge, 100 ml de vin doux (ou vermouth), 100 g de sucre, 1 cuill\u00e8re \u00e0 caf\u00e9 de cannelle en poudre et une pinc\u00e9e de clous de girofle moulus.<\/li>\n\n\n\n<li><strong>La Farce Aromatique :<\/strong> 200 g de noix (<em>noci<\/em>), 150 g d&rsquo;amandes, 200 g de raisins secs (pr\u00e9alablement tremp\u00e9s dans du vin doux ou du rhum) et du miel liquide de qualit\u00e9.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 Les \u00c9tapes de Pr\u00e9paration<\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>La P\u00e2te :<\/strong> P\u00e9trissez la farine avec l&rsquo;huile d&rsquo;olive, le vin doux, le sucre et les \u00e9pices (cannelle, girofle) jusqu&rsquo;\u00e0 obtenir une p\u00e2te souple et homog\u00e8ne. Divisez-la en deux tiers \/ un tiers.<\/li>\n\n\n\n<li><strong>La Base :<\/strong> Avec le tiers de p\u00e2te, \u00e9talez un grand disque fin qui servira de base et de lit pour accueillir les rosaces. Placez ce disque dans un moule \u00e0 tarte huil\u00e9 en laissant d\u00e9border un peu les bords.<\/li>\n\n\n\n<li><strong>Les Rosaces (<em>Roselline<\/em>) :<\/strong> \u00c9talez le reste de la p\u00e2te de mani\u00e8re extr\u00eamement fine. D\u00e9coupez de longues bandes d&rsquo;environ 5 cm de large. Badigeonnez-les d&rsquo;un filet d&rsquo;huile, saupoudrez-les g\u00e9n\u00e9reusement avec votre m\u00e9lange de noix concass\u00e9es, d&rsquo;amandes, de raisins secs \u00e9goutt\u00e9s et de miel.<\/li>\n\n\n\n<li><strong>Le Fa\u00e7onnage :<\/strong> Pliez les lani\u00e8res en deux dans le sens de la longueur pour enfermer la farce, puis roulez-les d\u00e9licatement sur elles-m\u00eames pour former de petites roses. Disposez ces rosaces serr\u00e9es les unes contre les autres sur le disque de p\u00e2te de base. Rabattez les bords ext\u00e9rieurs vers l&rsquo;int\u00e9rieur.<\/li>\n\n\n\n<li><strong>La Cuisson &amp; Le Secret :<\/strong> Enfournez \u00e0 180\u00b0C pendant environ 50 minutes. <strong>L&rsquo;astuce sacr\u00e9e :<\/strong> D\u00e8s sa sortie du four, alors que le g\u00e2teau est encore br\u00fblant, nappez-le g\u00e9n\u00e9reusement de miel chaud. En refroidissant, le miel va cristalliser et donner ce brillant et ce croquant uniques.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">\ud83d\uded2 Le Conseil de l&rsquo;\u00c9picerie Fine<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pour donner toute sa profondeur aromatique \u00e0 ce dessert de la Sila, le choix des ingr\u00e9dients est primordial :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Le Fromage en Contraste :<\/strong> Bien que la <em>Pitta<\/em> soit un g\u00e2teau sec, dans le Sud, il est de tradition de casser la sucrosit\u00e9 du miel en fin de repas avec un morceau de fromage de brebis. Nous vous sugg\u00e9rons le <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=cooperativa-agricola-au-coeur-de-la-calabre\" target=\"_blank\" rel=\"noreferrer noopener\">Pecorino de la Cooperativa Agricola au C\u0153ur de la Calabre<\/a> ou explorez notre s\u00e9lection compl\u00e8te <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=i-formaggi-fromages\" target=\"_blank\" rel=\"noreferrer noopener\">I Formaggi<\/a>.<\/li>\n\n\n\n<li><strong>L&rsquo;Or Liquide :<\/strong> Pour r\u00e9aliser une p\u00e2te soyeuse sans beurre, utilisez une huile d&rsquo;olive vierge extra d\u00e9licate et fruit\u00e9e de notre cat\u00e9gorie <a href=\"https:\/\/www.espritmezzogiorno.fr\/?product_cat=lor-liquide-condiments\" target=\"_blank\" rel=\"noreferrer noopener\">L&rsquo;Or Liquide &amp; Condiments<\/a>.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"178\" data-id=\"10299\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wwsEOVwaoXuWyJNwGW2HswHaCy.webp\" alt=\"La Pitta \u2019Nchiusa, dessert ancien de Calabre, m\u00eale p\u00e2te au vin, fruits secs, miel et \u00e9pices. \nN\u00e9e de rites antiques et attest\u00e9e d\u00e8s 1728, elle est aujourd\u2019hui un symbole des f\u00eates calabraises.\" class=\"wp-image-10299\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wwsEOVwaoXuWyJNwGW2HswHaCy.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.wwsEOVwaoXuWyJNwGW2HswHaCy-300x113.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"355\" data-id=\"10303\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.ePecJu9v72cwnVSHBasYSAHaFj.webp\" alt=\"\" class=\"wp-image-10303\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.ePecJu9v72cwnVSHBasYSAHaFj.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.ePecJu9v72cwnVSHBasYSAHaFj-300x225.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"350\" data-id=\"10300\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.QoJ8VmYFKFBmXafwGbmm2QHaFe.webp\" alt=\"\" class=\"wp-image-10300\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.QoJ8VmYFKFBmXafwGbmm2QHaFe.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.QoJ8VmYFKFBmXafwGbmm2QHaFe-300x222.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"266\" data-id=\"10301\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.6lBX4k69dXEaIHNWj42QewHaEK.webp\" alt=\"\" class=\"wp-image-10301\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.6lBX4k69dXEaIHNWj42QewHaEK.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.6lBX4k69dXEaIHNWj42QewHaEK-300x168.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"710\" data-id=\"10305\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.RWporejfLVlf5BUBhAv-igHaLG.webp\" alt=\"\" class=\"wp-image-10305\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.RWporejfLVlf5BUBhAv-igHaLG.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.RWporejfLVlf5BUBhAv-igHaLG-200x300.webp 200w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"267\" data-id=\"10304\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.qaaweS3wlJAk4uFBmyvaowHaEL.webp\" alt=\"\" class=\"wp-image-10304\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.qaaweS3wlJAk4uFBmyvaowHaEL.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.qaaweS3wlJAk4uFBmyvaowHaEL-300x169.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"316\" data-id=\"10302\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.AJ2CBD6TqafvPDxoLpKhoAHaE8.webp\" alt=\"\" class=\"wp-image-10302\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.AJ2CBD6TqafvPDxoLpKhoAHaE8.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.AJ2CBD6TqafvPDxoLpKhoAHaE8-300x200.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"474\" height=\"284\" data-id=\"10306\" src=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.95sZZxdZGgnYpXawytT_VQHaEc.webp\" alt=\"\" class=\"wp-image-10306\" srcset=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.95sZZxdZGgnYpXawytT_VQHaEc.webp 474w, https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.95sZZxdZGgnYpXawytT_VQHaEc-300x180.webp 300w\" sizes=\"(max-width: 474px) 100vw, 474px\" \/><\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"<p>La Pitta \u2019Nchiusa, dessert ancien de Calabre, m\u00eale p\u00e2te au vin, fruits secs, miel et \u00e9pices.<br \/>\nN\u00e9e de rites antiques et attest\u00e9e d\u00e8s 1728, elle est aujourd\u2019hui un symbole des f\u00eates calabraises.<\/p>\n","protected":false},"author":1,"featured_media":10303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"La Pitta \u2019Nchiusa, tr\u00e9sor ancien de Calabre : p\u00e2te au vin, fruits secs, miel et \u00e9pices. Un dessert n\u00e9 des rites antiques et devenu symbole des f\u00eates familiales. #Calabre #PittaNchiusa #DolciCalabresi #TraditionsItaliennes #pittanchiusa #pittampigliata #dessertcalabrais #tradition #sangiovanni ","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6756],"tags":[6799,6765,7928,7963,6882,6871,6876,7961,7960,6875,6873,6868,7962,7959,6793,7958,7964],"class_list":["post-10298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-calabraise","tag-charcuterie-calabraise","tag-cuisine-calabraise","tag-dessert-calabrais-traditionnel","tag-dolci-calabresi","tag-esprit-mezzo-giorno","tag-fromage-calabrais","tag-fromage-italien","tag-gateau-fruits-secs-miel","tag-histoire-pitta-calabre","tag-monte-poro","tag-pecorino-affine","tag-pecorino-artisanal","tag-pitta-mpigliata","tag-pitta-nchiusa","tag-porc-noir-calabre","tag-san-giovanni-in-fiore","tag-traditions-culinaires-calabre"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pitta \u2019Nchiusa \u2013 Le Dessert Sacr\u00e9 de la Calabre, entre Mythes Anciens et M\u00e9moire Populaire - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=10298\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pitta \u2019Nchiusa \u2013 Le Dessert Sacr\u00e9 de la Calabre, entre Mythes Anciens et M\u00e9moire Populaire - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"La Pitta \u2019Nchiusa, dessert ancien de Calabre, m\u00eale p\u00e2te au vin, fruits secs, miel et \u00e9pices. 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