Mpagnuccata of Ragusa area
Mpagnuccata is a typical dessert of the culinary tradition of the Ragusa area. It is a crunchy made with egg pasta balls dipped in honey and served in piles on lemon leaves. The mpagnuccata is a typical Christmas dessert.
The origin of this dessert is, most likely, Arabic and recalls the Neapolitan struffoli. Its origins are ancient, it is described in the book "The ancient carnival of the county of Modica" by Baron Serafino Amabile Guastella published in 1877.