Falculelle

01 / ABOUT THE DISH

About the dish

Falculelle are small, round sweet cakes made with fresh brocciu cheese, eggs, sugar, and optionally a bit of flour, often flavored with lemon zest and a splash of eau-de-vie. Their development stems from Corsican cooking where brocciu, a whey cheese made from sheep or goat milk, was used in many desserts, and in the town of Corte these cakes became especially associated with local markets and household kitchens long before widespread commercial baking. Preparation begins with well-drained brocciu that is crumbled or beaten until smooth, then mixed with sugar, whole eggs and sometimes flour to adjust firmness; lemon zest and a small amount of eau-de-vie are added to the mixture for aroma, and large spoonfuls of this batter are placed on sheets of dried chestnut leaves or parchment, then baked until set and pale golden in color. Variations include slight adjustments in the ratio of brocciu to eggs and sugar, the addition of more citrus zest, or a brushing of egg yolk and sugar for a glossier finish. Falculelle are eaten warm or at room temperature as a dessert or a sweet snack, typically served on their own or lightly dusted with powdered sugar, and they pair well with black coffee, mild herbal teas, or a glass of Muscat from Corsica.