Trentino Christmas Sweets

Good afternoon, everyone!

Today, let’s talk about the classic Christmas sweets and traditions. Panettone is from Milan, pandoro is from Verona… and what about us Trentino people?

Our Christmas tradition brings to the table the Trentino Zelten, formerly known as “celteno,” a fruit bread with medieval origins. It was prepared using easily available and preservable ingredients. It can be made with rye flour and enriched with dried figs, walnuts, pine nuts, and almonds. It can take on different shapes, just like the recipes vary from valley to valley.

It is enjoyed by the fireplace, accompanied by a good glass of Trentino Doc Holy Wine.

Ingredients:

280g all-purpose flour
100g butter
120g sugar
3 whole eggs
Milk as needed
1 packet of baking powder
1 pinch of salt
250g dried figs*
150g walnuts*
80g almonds*
40g pine nuts*
50g raisins*

*These are approximate measurements. If you don’t like a particular ingredient, you can omit it and substitute it with candied citron or other candied fruits, or with different types of dried fruit.

Method:

Soak the raisins, thinly slice the figs (!!!), shell the walnuts and almonds, and roughly chop them. This is the most tedious part!
Beat the butter and sugar together until well combined, then add the eggs one at a time.
Mix the flour, a pinch of salt, and baking powder, and incorporate them into the mixture.
Add a little milk to soften the dough.
Add the dried fruit and mix well to combine all the ingredients.
Pour the mixture into a greased and floured cake pan.
Decorate with blanched almonds, pine nuts, and, if desired, some candied cherries.
Bake for 45 minutes at 180°C (350°F).

According to popular tradition, Zelten was prepared for the winter solstice (Christmas) with the help of everyone. One large Zelten was made for the entire family, while smaller ones were prepared for the daughters to give to their future husbands.

Trentino Christmas Sweets

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