Emanuele Longo - CC2.0
The Aeolian Gigi, also known as Giggi, are a dessert of the Aeolian rural tradition. It is a dessert similar to the Palermitan pignoccata in shape and most of the ingredients. It is typical of the carnival period but is now prepared throughout the year.
The Gigi eoliani are made with a dough based on flour, sugar, lard, egg yolks and malvasia, which after being been spread on a pastry board is divided to form sticks that are fried a little at a time and which are finally placed in a pan with the cooked wine for a few minutes and sprinkled with icing sugar and cinnamon.