Pumpkin spice takes over the fall season in the US each year, but did you know that this spice mix’s origins are European? Spices like cinnamon, cloves and nutmeg have been used for centuries here to flavor food, and the people who moved to the new world took these traditions and spices with them. One of our favorite versions of these traditional spice blends is Pisto Napoletano, which comes from Naples and is the key ingredient in some delicious holiday cookies and desserts.
What is Pisto Napoletano?
As is the same with many traditional spice mixes, Neapolitan pisto does not have a fixed recipe. At its core though, pisto is made with a blend of cinnamon, nutmeg, cloves, star anise and coriander seeds. The exact balance of these spices or the addition of a little black or white pepper varies according to personal taste and family tradition, but the overall flavor profile is warming and spicy – the coriander and pepper give pisto a bit of a kick!
Unlike the classic American pumpkin spice mix, which includes ginger and sometimes allspice for a more sweet taste, pisto is traditionally used almost exclusively for baked goods. You will not find pisto spiced lattes, candle scents, cereals or household products. However there is definitely a similarity so if you’re a fan of the classic pumpkin spice blend, we highly recommend giving pisto Napoletano a try.
The spices that are used in pisto first arrived in Italy in ancient times, proving very popular with the ancient Romans and Greeks. Originally spices like cinnamon and nutmeg were only accessible to the rich, but as the spice trade became more widespread and technology evolved, they became cheaper. Not so cheap as to be for everyday use, but as a special treat for the Christmas period and other festivities, absolutely.
This is how spiced cookies, cakes and other treats became associated with the holidays, so even though we can enjoy them year-round today, there is still a strong connection between that scent of fragrant ginger, cinnamon and nutmeg and the festive season.
Our Recipe for Making Your Own Pisto Napoletano
If you happen to be visiting Naples soon, you can check out some local grocery stores to find the pisto spice mix for sale. It is much more difficult to find the spice blend outside of Naples or Italy however, so we prefer to make our own when the holiday season is on the horizon:
Ingredients
15g Ground cinnamon (around 5 tsp)
2g Cloves (1 tsp)
5g Nutmeg (1 heaped tsp)
2g Star anise (1 or 2 whole star anise pieces)
2g Coriander seeds (1 tsp)
OPTIONAL 2g Black or white pepper (1 tsp)
Method
Briefly toast the cloves, star anise and coriander seeds in a dry pan, along with the peppercorns if you’re adding pepper and not using ground pepper.
Allow the spices to cool completely and then grind them to a powder. You can use a pestle and mortar if you have one, or a coffee grinder, the important thing is to make sure the spices are fully broken down.
Once you have a powder, add the cinnamon, nutmeg and ground pepper if using, and mix well.
Your pisto Napoletano is now ready. Store the spice mix in an airtight container or jar in a cool, dark place and it will be good for a few months, but try and use it sooner for maximum flavor. It’s better to make up small batches rather than one large one.
Notes
The quality of the ingredients is crucial, so it’s best to use high-quality spices wherever possible. If you’re unable to grind the whole spices, you can replace them with pre-ground versions but make sure they are fresh and smell good and strong when you open the packet.
The proportions of each spice can be changed to suit your personal taste preferences so don’t worry about sticking to the above recipe too closely if you prefer a little more nutmeg or a little less cinnamon.
Traditional Recipes That Feature Neapolitan Pisto
So now that you have your pisto spice mix, how best to use it? To start, we suggest making some of the Neapolitan cookies that heavily feature pisto Napoletano. These traditional holiday desserts have been around for generations, and while we once could only enjoy them during the festive season, now we have seen them at other times because they’re so popular!
Roccocò
First up are roccocò. These cookies look sort of like flat donuts, baked until crisp. Usually they are baked to be deliberately crispy, and then soaked in a liqueur before eating, but there is also a softer version. Roccocò are filled with toasted almonds, candied fruits and flavored heavily with pisto. Traditionally they were made to celebrate the religious holiday of the Immacolata on December 8, but are always on Neapolitan tables through to Christmas.
Susamielli
Next up are susamielli, s-shaped cookies made with ground almonds and honey as well as the pisto spice mix. Deceptively simple, these cookies are a very popular festive treat, perfect with coffee after a meal or with breakfast.
Mostaccioli
The other major holiday cookies which use pisto are mostaccioli. Richer and more indulgent than roccocò, mostaccioli (also called mustacciuoli) are a delightful spiced biscotto made with cocoa, chopped almonds and of course, plenty of pisto Napoletano. The initial cookie dough is flavored with the pisto, bitter cocoa and lemon or orange zest, cut out into diamond shapes and baked. After baking, the diamond cookies are then dipped in dark chocolate.
In the wider Campania region you will find other variations of mostaccioli using other flavor profiles but for us, the original is definitely our favorite.
Other Uses for the Neapolitan Spice Blend
While the traditional holiday cookies have been around for centuries (the mostaccioli have ancient Roman origins), there are plenty of other ways you can make the most of your pisto spice mix.
For starters, you can use it wherever you would normally use pumpkin spice. Using pisto in pies, cakes, muffins, pancakes and more gives them a slightly different festive twist compared to using regular pumpkin pie spice mixes. Pisto Napoletano is less sweet so adjust quantities accordingly, but in an apple pie or breakfast muffin it really works! You can also use pisto when making gingerbread. We love adding a little alongside the ginger for a spicier final flavor.
You won’t find pisto spice lattes for sale in Naples but we will admit to making our own version at home! Add a little touch of pisto to your ground coffee, froth some milk, sprinkle some pisto on top and you will have a fantastic start to your day.
When using a version of pisto with pepper in it, you can even use it for savory dishes. Sprinkle a little on top of sweet potato or pumpkin before roasting, or incorporate the spice mix into rubs for meat, you’d be surprised at how versatile it can be!
Learn More About Traditional Neapolitan Food
Pisto Napoletano is just one of the incredible elements of Neapolitan cuisine. Far from being just pizza and coffee (both of which are still exceptional here!), Naples and the region of Campania have so much to offer. We love showing visitors the depths of the culinary world, taking you beyond the street food and helping you learn about how Neapolitan food reflects the long history of the city.
If you’d like to learn more about Naples and the Campania region, including traditional recipes, farming techniques and more, check out our specially-crafted experiences here. Don’t hestitate to get in touch to find out more – Naples is waiting for you.
