Mustacciuoli

Pastry from Naples, Italy Not to be confused with the similarly named type of penne.

MustacciuoliAlternative namesMustaccioli, mostaccioliPlace of originItalyRegion or state Naples Apulia Molise Abruzzo Main ingredientsFlour, almonds, chocolate, sugar, cloves, coffee, olive oil  Media: Mustacciuoli Mustacciuoli, also known as mustaccioli or mostaccioli, is a pastry originating in the Naples region of Italy, usually served at Christmas time.

[edit] Mustaccioli takes the form of a parallelogram, and consist of a soft, spiced, cake-like interior, covered in chocolate. In recent years, there are many variations of mostaccioli sold in Naples, where the chocolate glaze may be replaced by a white chocolate frosting or icing sugar and candied fruit. Mustaccioli are often sold alongside other Neapolitan sweets including roccocò, raffiuoli, susamielli, and struffoli at Christmas time.

[edit] Neapolitan mostaccioli were mentioned by Bartolomeo Scappi, personal cook of Pope Pius V as part of his pranzo alli XVIII di ottobre (October 18 lunch).

[edit] The term mustacciuoli derives from the Latin mustaceus and is prey to various folk etymologies. Some say it derives from the Latin mustum, linked to the use of must in some ancient recipes as a sweetener., others from mustax, which is a type of laurel. Originally, the mustaceum was a wedding cake, wrapped in bay leaves that gave aroma during cooking. Hence the proverb loreolam in mustace quaerere, that is: to look uselessly in the focaccia for burnt bay leaves. Another origin could derive from the ancient Greek μάσταξ (mástax) which means morsels, similar to μαστάζω (mastázō) which means to chew or eat.

[edit] 'Nzuddha: version in Calabria Mustazzoli: version in Salento

These small, spiced cakes are a legacy of Neapolitan holiday feasting. Their dense almond base, perfumed with cloves and coffee, gives them a warm profile that cuts through the richness of a Christmas feast and pairs perfectly with mulled wine or a glass of spumante. The dark chocolate glaze adds a festive visual contrast against the white of winter, while the aromatic spices echo the scents of traditional British Christmas pudding. Because they are bite‑size and sturdy, they survive the bustle of party platters and can be nibbled alongside other sweets without needing a fork, making them a practical yet indulgent addition to any seasonal spread.

When selecting mustacciuoli, look for a glossy, even chocolate coating – a dull finish often signals a dry interior or stale glaze. The pastry should feel firm but give slightly under gentle pressure, indicating a moist almond crumb inside. Check the ingredient list for real almonds and natural olive oil; cheaper versions may substitute ground peanuts or vegetable oil, which alters both flavour and texture. If you have a sweet tooth, opt for varieties with a generous dusting of powdered sugar, but for a balanced bite choose those with a subtle coffee hint. Most specialist Italian delis stock them fresh from the freezer, so ask for a batch made within the last week for optimal freshness.

Mustacciuoli shine when served at room temperature – this releases their aromatic spices and softens the chocolate glaze. After removing them from the fridge, let them sit for about fifteen minutes. Arrange them on a wooden board with a few sprigs of rosemary or a handful of dried orange slices to add visual interest and a complementary scent. Pair them with a small glass of sweet fortified wine, such as Marsala, or a robust black tea to balance the richness. For a contemporary twist, crumble a few over a scoop of vanilla ice cream; the warm spices contrast delightfully with the cold, creating a mini dessert that feels both traditional and inventive.