Sanguinaccio dolce

Sanguinaccio dolce is a traditional dessert during the Carnival period in Italy, especially in the South. It used to be made with pig’s blood, but today there are versions more suited to modern tastes that use dark chocolate as the main ingredient. Here is the recipe for a blood-free version.

Ingredients

• 150 g dark chocolate
• 500 ml milk
• 150 g sugar
• 50 g unsweetened cocoa powder
• 50 g type 00 flour
• 1 pinch of cinnamon
• 1 pinch of powdered vanilla (or a vanilla pod)
• Grated zest of one orange (optional)
• Chopped hazelnuts, pine nuts, or other nuts for garnish (optional)

Preparation

1. In a large saucepan, melt the chocolate broken into small pieces in the milk over low heat, stirring continuously.
2. In a bowl, sift together the unsweetened cocoa and flour, then add the sugar.
3. Gradually incorporate the hot chocolate mix into the bowl of dry ingredients, whisking to prevent lumps.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens, for about 10 minutes.
5. During cooking, add the cinnamon, vanilla, and, if you like, the orange zest.
6. Once thickened, pour the sanguinaccio into bowls and let it cool.
7. The dessert can be served either warm or cold, and if you wish, you can garnish it with chopped hazelnuts, pine nuts, or other nuts before serving.

Curiosity

The name “sanguinaccio” clearly derives from its original ingredient, but modern versions have transformed the dish into a kind of thick, spicy chocolate cream that recalls the past while maintaining a deliciously current flavor. Sanguinaccio pairs well with other desserts such as chiacchiere or castagnole during the Carnival period.