A traditional dessert from Cava de’Tirreni, a must-have on the tray of sweets served at any festive occasion. The recipe seems to be a closely guarded secret. The Confettone, known in the local dialect as ‘o Cunftton, is a confectionery specialty with ancient and deep-rooted origins in the city of Cava de’Tirreni. As the name suggests, this small sweet is twice the size of the confetti we all know. The origins of this specialty date back to the 1600s, and the recipe appears to be a true secret preserved in the memory and traditions of the ancient families of Cava confectioners. It seems that the process begins with the preparation of cocoa beans, which are lightly toasted and then coated in dark chocolate. Each bean is then coated in a paste made of sugar, water, and chopped cocoa. Finally, each confettone is rolled in a bowl filled with small white sugar crystals, known as “Diavulilli,” and left to dry for about half an hour. Tradition has also handed down a second version of the Confettone, without the Diavulilli, coated in unsweetened cocoa powder. The appearance resembles that of a chocolate truffle, but the flavor is slightly more bitter. If you find yourself strolling under the arcades or in the historic center of Cava de’Tirreni, don’t forget to try the Confettone. Paired with a good cup of coffee, it makes for an excellent treat.
