Pisto napoletano (spice mix)

The mixture of spices, characteristic of the Campania and Naples region, is indispensable when preparing the most famous Neapolitan Christmas cookies - Mostacciola, Sussumella and Roccocco. I was in Naples in August, but I got the urge to visit it just this pre-Christmas time. I can only imagine what via Toledo smells like on these cookies. There you can buy ready-made mixtures from various manufacturers, but it is no problem to make it at home, all the ingredients can be obtained in our stores.

Preparation steps

First I have to point out that anise and star anise are not the same - the anise used in gingerbread (or in Tuscan Cavalucci) tastes different. The smell of star anise is reminiscent of Bronhi candies, it has an intense smell, so if you don't like too aromatic cakes, you can reduce the amount of, for example, 2-3 stars
It can be prepared in a grinder, but it is far easier to use a coffee grinder. First put anise (approx. 5 stars) and a teaspoon of coriander and chop into a fine powder. (the anise is a little harder so it needs more time to grind) Then add the other spices and grind briefly to mix.
Place the mixture in a glass jar and seal well. It can be stored for several months.
It is usually put in the amount of 20 g (four teaspoons) per kilogram of flour. For a more intense and richer taste, the required amount should be heated to a lower temperature in a Teflon pan before use.

Serving

Traditional Neapolitan Christmas cookies are used, but you won’t go wrong if you also use it in gingerbread or pepperoni.