Rachel Roddy’s recipe for Neapolitan mostaccioli, or spiced biscuits dipped in chocolate | A kitchen in Rome

Halfway between a cake and a biscuit, with a throat-warming level of spice, these Italian treats have been around since medieval times, and only get better with ageEstablished in 1982 by sisters Piera, Pina and Grazia Saverese, Pasticceria Savarese is a Neapolitan pastry shop in south-east Rome. It is a densely deco…

Opens the original publisher in a new tab. Full articles belong to their publishers; a subscription may be required.