The Sesto party snack
No party would be the same without home-made niggilan!
A wedding anniversary, birthday, church festival or harvest festival, theatre première or feast day concert by the band: whenever there’s a party going on in Sesto, niggilan are right at the forefront of the buffet! Doughnuts made of yeast dough the size of your hand with a slight hint of aniseed and a drop of grappa and fried in hot fat. They’re only authentic in the traditional paddling pool form: flat and round, with an airily soft, lightly browned edge and crispy centre. They mustn’t be too sweet – nor should they soak up too much fat! Everyone knows that. And, of course, they all know who in the village produces the tastiest niggilan. Passed on down the centuries from mother to daughter, every niggilan baker swears by her own tried and tested tips and tricks: from their technique for beating the fragrant yet stubborn yeast dough with a spoon, to Grandma’s cast iron dripping pan that only comes out of the cellar for making the niggilan. And then? Well then it’s time to take a bite. If it hasn’t already, then at this point a slight difference will become apparent to other areas of the Val Pusteria, where the niggilan are traditionally spread with honey sauce or jam. Not in Sesto! Here the holiday snack is enjoyed just as it is! With a glass of red wine.