We of Dulcis In Fiore

Our products are born out of history

For ancient Latins

when they sat down to eat, the 'Flos Cenae' was considered the main course, the worthy conclusion of a banquet.
Literally, the meaning is 'the flower of the supper' and for them it represented the course with which they honoured their diners with their presence and delighted them at the end of the meal.

Dulcis in Fiore was born from a strong passion for the products, history, culture and tradition of our land, products that we like to consider the "flos cenae."

Our brand was born from a careful study of different concepts, so it is a concentration of meaning: first of all, the concept of 'Dulcis in fundo' (an ancient and famous Latin proverb), then that of 'Flos Cenae', and finally a reference to the origins through the word "FIORE" (Flower), which has always denoted the identity of our San Giovanni in Fiore.

Dulcis in Fiore is our dream come true, which takes shape and flavour in our products.

Folk gastronomy

Historical notes on pitta 'mpigliata

The history and culture of a people also pass through the culinary art:
the eating habits of the Sangiovannese reflected the economic conditions and geographical position of the town.
Intensive farming yielded products such as potatoes, cabbage, beans and various vegetables.
These products constituted the daily diet.

Soup excelled on the tables of every household, served in a large dish made of wood, in which all family members often ate at the same time.

Meat was almost absent, except on feast days, when meatballs were made with sauce, which was used to season homemade noodles.

During these days, salt cod also appeared on Sangiovannese tables, which was prepared in flour and fried, or in 'tiella' with potatoes.

Apart from salt cod, the other fish consumed were sardines, preserved in October, which were rarely eaten fresh, as small quantities of them arrived from seaside towns.

The pitta 'mpigliata was the dessert par excellence of this 'poor man's diet'.

Its preparation, in fact, required few elements that were easily accessible to everyone because they were available in nature.

Think of flour, which was always present in homes for the preparation of handmade, wood-fired bread; think of walnuts, which farmers found in their fields or from wild plants; think of dried figs, which over the decades have been replaced by sultanas.

It was enough to have these simple ingredients, together with sugar and a few other spices, to prepare the dough and then fill it with the filling, which was well mixed a few hours beforehand.

Legend about the pitta 'mpigliata

The story goes that a peasant, on a stormy night, got lost in a forest in Sila. After much wandering, a beautiful fairy suddenly appeared to him and offered her help, leading him back home.
The farmer, to show his gratitude, prepared a cake for the fairy with all the ingredients he had at home.
So he made a pastry with flour, oil and wine, stuffed it with walnuts and sultanas, all sweetened with honey and sugar; he rolled it up and, to prevent it from opening, he secured the edges of the pastry with oregano stalks: hence the name pitta 'mpigliata.

Excerpts from books on pitta

In the run-up to Christmas, there was no time for boredom in our country.

It started long before with the slaughtering of the pig, but then at the beginning of December, people would get organised to make pitte 'mpigliate, turdilli and fried food. And so they began to crush the walnuts, to clean and wash the 'pàssule' (sultanas), to set aside yeast, nutmeg and cinnamon, so that at the right time, when the 'comari' gathered, everything would be ready to set to work.

The 'pitte 'mpigliate' was a ritual that took a long time, because the women took turns helping each other. So they would start at one house and finish at the other, and then the usual comments would be made: 'Cummari mia 'e tue su bbenute troppu cotte' ('My dear, your pittas are overcooked'), and the other would reply: ''E tue 'mbece se senta nnu pocu l'uogliu' ('Yours, on the other hand, you can smell the oil too much').

So these pittas were always different from each other, even though the labour was almost always the same and the ingredients did not differ much from one family to another. But in the end, everyone appreciated their own more and more, and the comments passed into oblivion.

Dulcis in Fiore

Where we are now

Not all is lost as long as there are young people who dare.
So much and without fear.

Commitment rewarded

Our Awards

E-Commerce Food Conference

Best E-Commerce Food for Popular Gastronomy 2023

Visita Calabria Food Awards

Best pitta 'mpigliata 2022

Italia a Tavola

Communication Award Professional Quality Award 2022

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