Traditional sweets
Nociata Sabina
An ancient sweet from Sabina and Rieti tradition, made with honey, almonds, walnuts, cinnamon, lemon and bay leaves. A simple, fragrant recipe deeply connected to family celebrations.
The recipe
Honey, walnuts and bay leaves
Nociata Sabina is one of the oldest sweets in Sabina and Rieti tradition, prepared especially at Christmas and for festive occasions. Honey, dried fruit and natural aromatics preserve a recipe handed down in the region’s country kitchens.
In the oldest version it is placed on bay leaves, which release an intense, distinctive scent during baking and bind the sweet even more closely to Sabina’s popular tradition.
Miele caldo
Mandorle e noci
Bay leaves
Tradizione natalizia
Dolce della tradizione
Consiglio della tradizione
For a more fragrant Nociata, use fresh bay leaves and warm them gently before use so they release their aroma more fully.
Honey, walnuts and the scent of bay
An essential and ancient recipe made with honey, almonds, walnuts, sugar, cinnamon, lemon and fresh bay leaves.
Honey
300 g
Almonds
200 g
Walnuts
150 g
Sugar
50 g
Cinnamon
as needed
Lemon zest
grated
Bay leaves
fresh, as neededThe secret is to use fresh bay leaves: during baking they release an intense aroma and make the sweet even more distinctive.
Step by step
From toasting the nuts to baking on bay leaves: a simple, ancient and wonderfully fragrant method.
01
Nuts and dried fruit
Toast the dried fruit and nuts
Lightly toast the almonds and walnuts in the oven or in a pan to enhance their aroma and crispness.
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Almonds
Walnuts
Almonds
Walnuts
02
Honey
Warm the honey
Pour the honey into a saucepan and melt it slowly over a low heat until fluid, warm and fragrant.
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Honey
Honey
03
Composto
Combine the ingredients
Add the dried fruit and nuts, sugar, cinnamon and lemon zest to the honey, mixing carefully until the mixture is firm and aromatic.
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Sugar
Cinnamon
Lemon
Sugar
Cinnamon
Lemon
04
Bay leaves
Shape the Nociata
Arrange several bay leaves on a baking tray and spoon the mixture on top, shaping small round or slightly flattened sweets according to family tradition.
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Bay leaves
Bay leaves
05
Cooking
Bake gently
Bake the Nociata Sabina in a preheated oven at 170°C for about 15 minutes: the heat will release the bay leaves’ characteristic aroma.
Do not bake for too long: the honey should remain fragrant.
06
Servizio
Leave to cool
Allow the Nociata Sabina to cool completely before serving so it develops its characteristic crisp, aromatic and fragrant texture.
Remember
Honey
Bay leaves
Honey
Bay leaves
Frequently asked questions
Recipe FAQ
Six practical answers about the ingredients, preparation, serving and storage of Nociata Sabina.
What is Nociata Sabina?
It is a traditional sweet made with honey, walnuts and bay leaves. This ancient, simple and highly fragrant recipe is linked to local cooking and Sabina’s festive occasions.
What ingredients are used?
The main ingredients are honey, walnuts and bay leaves. The honey is cooked slowly and combined with the nuts, then the mixture is spread, cut and placed between bay leaves, which add aroma and character.
Why is it wrapped in bay leaves?
The bay leaves perfume the sweet and make it distinctive. Their aroma blends with the honey and walnuts, creating an intense flavour and recalling the tradition of festive preparations.
Is it known by other names?
Yes. In some areas it may also be known as copuete, copete or simply nociata. These local names refer to similar traditional preparations based on honey, walnuts and bay leaves.
When is it prepared?
This sweet is often associated with Christmas and festive occasions, but it can also be prepared at other times of year as a traditional speciality served at the end of a meal or during family and convivial gatherings.
Si può preparare in anticipo?
Sì. La nociata è adatta alla preparazione anticipata: dopo il riposo si compatta e i profumi di miele, frutta secca e alloro diventano più armonici.
Ricette della Sabina
Sabina comes to the table
Handmade pasta, olive oil, pulses, festive sweets and family recipes: keep exploring the flavours born in Sabina’s villages and kitchens.
