Paste nere-Black Cookies

Paste Nere or Black Cookies with their characteristic diamond shape are the intense and enveloping version of the classic Neapolitan mostaccioli. These sweets are an essential Easter symbol in Abruzzo with a very ancient tradition, widespread both in the coastal and inland areas.  Their dark and soft soul is born from the union of mostocotto (cooked grape must) and bitter cocoa, mixed with almond flour, honey and the characteristic pisto of spices. Double baking makes them crispy on the outside and softly firm on the inside. A dark chocolate finish seals this cookie with its bold character and complex aftertaste, perfect for those seeking a deep and authentic flavor experience.

Why you’ll love them:
✔ Perfect pairing – To enhance all the aromas, serve them at room temperature. If you prefer a contrast in temperatures, pair them with a scoop of orange sorbet.
✔ Gift idea – Pair them with local honey or specialty coffee in gift baskets.
✔ Long shelf life – Store them in a cool, dry place. Their rich honey content allows them to store for a long time without losing their characteristics. Avoid the refrigerator.

Chef’s Tip:
Dessert Base: Crumble them to create a crunchy base for cheesecake or chocolate mousse.
Spiced Sauce: Break them into pieces and melt them in a saucepan with a little cream for a warm sauce to pour over vanilla ice cream.
Drinks: The perfect partner is a passito wine (such as Passito di Pantelleria) or a hazelnut liqueur. For an alcohol-free break, try them with a spiced black tea (Chai) or a barley coffee.
Nutritional values ​​may vary slightly depending on the batch (a sign of true artisanal quality).