It’s a famous and delicious specialty typical of central Italy and produced throughout the Molise region. It requires a long and complex preparation and is traditionally prepared during the Christmas and Carnival holidays (although now produced throughout the year). The cicerchiata is made of small pellets or crushed donuts of sweet dough, hand-shaped and dip fried. They’re kept together by honey and can be given any desired shape (generally a large donut). It’s usually decorated with candied fruit and candy sprinkles.


  • 240 g of flour
  • 20 g of butter
  • 20 gr of sugar (for the dough)
  • two eggs
  • 1 tbsp of white wine
  • 100 g sugar (for the caramel)
  • 100 gr of honey
  • extra virgin olive oil
  • candied fruit
  • sprinkle candies
  • toasted almonds


Mix flour, butter, sugar and eggs, adding a little white wine, and make the dough into many thin rolls that can be later cut into small balls the size of a chickpea (this dessert name derives from the word “cicerchia”, that in dialect means chickpea). Dip fry the balls in oil and drain well. In another pan, caramelize sugar and honey. When golden, add the balls fried earlier and mix as fast as you can, before the honey solidifies. Place the mixture obtained on a dish, giving it the desired shape. Garnish with multicolored sprinkled candies.

You can taste this and other delicious recipes in the best restaurant in Agnone at Masseria Santa Lucia.