Nfigghiulate get their name from the process of twisting the dough which ensures the best final results.  These were my nonno’s favorites, they are typically made at this time of the year because of the ingredients involved in the process: the figues are harvested in late summer and dried out to last for winter time, and the mint (which is called nepita in sicilian) starts growing naturally in Sicily after summer ends and the first rain starts coming. It doesn’t get any more seasonal than this! Ingredients 500 g of remilled durum wheat semolina 250 g of lukewarm water 25 ml of olive oil 7 g of fresh yeast 7 g of fine salt Method: Prepare the Dough: Place the semolina in a bowl, crumble the yeast over it, and gradually add water, mixing as you go. Once combined, add salt and mix well. Incorporate Oil: Add oil gradually and knead until smooth. Place the dough in a bowl, cover, and let rise for 3 hours at around 26-28°C. Mint Pesto: Blend fresh mint with oil until creamy, then cover and refrigerate. Assemble: Roll the dough to 1mm thick, spread with lard or butter if you want to make them vegetarian (vegan butter for vegan alternative), then add mint pesto and grated dried figues. Roll the dough into a log, (twist, remember to twist!) and cut into 4 cm long pieces, then place two pieces one on top of the other and press down until you have a small round shaped dough. Bake: Place rounds on a baking tray, press lightly, and bake at 180°C for about 30 minutes. Let cool slightly and enjoy!