Pignulata

Place the flour in a fountain shape on the work surface and pour the eggs in the centre, lard, sugar and the MarsalaKnead carefully until you obtain a smooth, homogeneous dough with no dry patches: the consistency should be compact but workable.

Gather the dough, cover it, and let it rest for 30 minutes at room temperature. Resting will make the dough more relaxed and easier to shape, without significantly altering its texture.

Divide the dough and roll it out on a countertop until you get sticks about the thickness of your finger. Keep the diameter consistent so the pieces cook evenly during frying.

Cut the sticks into small pieces 1–2 centimeters (0.79 in) long. Try to keep them similar in size: the pieces will be ready together when they have an even golden brown surface.

Heat the extra virgin olive oil and fry a few pieces at a time. Turn them if necessary and drain them as soon as they turn golden brown on the surface; transfer them immediately to a paper towels to remove excess oil.

Pour the honey into a saucepan and heat it over low heat until it becomes liquid. Avoid bringing it to a boil: it just needs to soften enough to coat the cubes evenly.

Transfer the fried pieces to the pan with the hot honey and stir gently, ensuring the honey adheres to each piece. Work quickly, before the honey starts to curdle and makes it difficult to shape.

Distribute the mixture Pour into small, pointed piles, resembling pine cones. Let cool completely: the honey will solidify as it cools, making the mixture more compact.

Sprinkle the cinnamon over the pignulata once the mounds have formed. Serve after cooling, when the surface is firm and the texture is firm.