Mostaccioli di Soriano B · Da inzuppo
Honey-and-flour biscuits worked into votive shapes — fish, horses, figures — by the mastazzolari of Soriano Calabro, who carried them to every fair and feast day in the region. Dense, chewy-hard, wine-dunked.
L’Atlante · Tavola N.° XVIII di XX
Calabria
Honey biscuits shaped into fish and horses by artisans with their own name — and a "digestive" from Reggio.
A · Bis-cotto B · Da inzuppo C · Cugino
N.° I Soriano Calabro · PAT
N.° II Reggio · ’800
Stomatico B · Da inzuppo
Reggio’s caramelized-sugar, clove-and-cinnamon biscuit, born in the nineteenth century with a pharmacy’s promise in its Greek name — stomachikós, good for the stomach.
N.° III S. Giovanni in Fiore
Pitta ’mpigliata C · Cugino
The rolled walnut-and-raisin pastry of the Sila. Not a biscuit — and too good to leave unmentioned.
Fonti di questa tavola
The atlas cites Italian primary and regional sources throughout. Claims resting on tradition rather than documents are phrased as claims; entries awaiting confirmation say so on their face.