Discover traditional Christmas sweets in Campania and northern Italy! Struffoli, roccocò, mostaccioli, susamielli and pandoro: recipes, ingredients and variations to bring the authentic flavors of the holidays to the table.

About the author

Fabiana Chiocca

Fabiana Chiocca is a tireless explorer and a talented storyteller, with an innate passion for the traditions and treasures of Southern Italy. Originally from Campania, Fabiana has transformed her love of discovery into a career dedicated to tourism and writing, becoming an expert guide for anyone who wishes to immerse themselves in the wonders of her land.

On the Movery.it blog, Fabiana offers a privileged window on hidden places, authentic itineraries and culinary experiences that capture the essence of Campania and Puglia. Her detailed narratives and vivid images transport readers on sensory journeys, inspiring them to live unforgettable adventures.

When she is not busy discovering new corners of paradise, Fabiana loves spending her free time with her family and friends. Her dedication to sharing the beauty of Italy makes each of her articles a must-read.

Table of Contents

Christmas is the perfect time to bring sweets to the table that combine taste, tradition and a dash of creativity. In Campania, the holiday table is full of typical desserts that cannot be missed: from the classic struffoli at rococo, come on mostaccioli at susamielli, each with unique characteristics and unmistakable scents. Preparing them at home is not only a pleasure for the palate, but also a way to share the tradition with family and friends.

Struffoli

Struffoli are the symbol of Neapolitan Christmas: small balls of fried dough dipped in warm honey, decorated with colored sprinkles and candied fruit. Traditionally they are served pyramid-shaped or in bowls. Some families also prepare modern variations, such as struffoli with chocolate or custard.

Ingredients (for about 4 people):

250 g of flour
50 g of sugar
2 eggs
50 g butter
Grated zest of one lemon
1 pinch of salt
Seed oil for frying
150 g of honey
Colorful candies and candied fruit to decorate

Roccoco

Rococo are hard cookies in the shape of a doughnut or ring, made with almonds and spices. Crispy and fragrant, they are perfect to accompany sweet wines or liqueurs and are a timeless classic of Neapolitan Christmas.

Ingredients (for about 20 cookies):

250 g of flour
150 g of sugar
150 g of chopped almonds
50 g of honey
Candied orange peel
1 teaspoon cinnamon
½ teaspoon clove powder
1 pinch of salt

Mostaccioli

Mostaccioli are sweets made with honey, chocolate and spices, often shaped into a diamond or heart shape and decorated with sugar icing. They can be soft or slightly hard and are perfect for those who like intense, spicy flavors.

Ingredients (for about 20 pieces):

200 g of flour
150 g of sugar
100 g of honey
50 g of bitter cocoa
50 g of chopped almonds
1 teaspoon cinnamon
½ teaspoon nutmeg
Sugar icing for decoration

Susamielli

Susamielli are typical "esse" or half-moon shaped cookies, crispy and scented with honey, almonds and cinnamon. Perfect to enjoy for breakfast or with a cup of coffee after Christmas lunch, they add a touch of tradition and sweetness to the holiday table.

Ingredients (for about 20 cookies):

250 g of flour
150 g of sugar
100 g of honey
100 g of chopped almonds
50 g butter
1 teaspoon cinnamon
½ teaspoon cake ammonia (optional)

Panettone Pandoro

Pandoro is the symbolic dessert of Christmas. Soft, fluffy and with a delicate flavor, it is served dusted with powdered sugar, resembling snowfall.

Ingredients (for one medium pandoro):

500 g of flour
200 g of sugar
200 g butter
6 eggs
25 g of brewer's yeast
1 teaspoon vanilla extract
100 ml of lukewarm milk
1 pinch of salt
Icing sugar to decorate

When to enjoy them, variations and tradition

Campania's Christmas sweets are not only a treat for the palate, but also a true ritual of sharing. The struffoli, for example, are perfectly enjoyed as an after-dinner dessert or snack, arranged in a "mountain" shape on a large plate to create a dramatic effect. I rococo and the mostaccioli, crisp and spicy, beautifully accompany sweet wines or liqueurs, while the susamielli can be served for breakfast or with a cup of coffee after Christmas lunch.

Each dessert allows for small variations: honey in struffoli may be more abundant or mixed with chocolate chips, mostaccioli may have extra spices, and susamielli may be flavored with orange or lemon peel. Families often pass down personalized recipes, creating modern or lighter versions of these classics without losing the link to tradition.

Making these sweets means bringing a piece of Italian history and culture to the table. Whether they are struffoli, roccocò, mostaccioli, susamielli o pandoro, each cake tells of tradition, scents of spices and the warm atmosphere of Christmas. Perfect for sharing with friends and family, they make the holidays even sweeter and more unforgettable.