The DeLucia Family Cookbook: Pizza Viod (or Figliatti) aka Italian Nut Roll

Cast iron is recommended

We wouldn't be Italian if there weren't at least 3 variations in the family for a recipe each claiming to be the "original."

I was given two recipes for Pizza Figliatti (or Pizza Viod, depending on who is talking). One comes from Aunt Jule (aka Bubba, via Rosemary) and the other from Aunt Rae (via John DeLucia). Then, Rose told me that she takes Aunt Jule's recipe and changes a few things. We're up to three versions, and they are very different (12 eggs v. 6 eggs v. 3 or 4 eggs, for eggs-ample).

I'll list them all, although somebody told me that "mine is the best." I'll not name names, but I'd be happy to taste them all!

Here are the three lists of ingredients. As per usual, many of the quantities are not specified, so I've written "some" below.

Ingredient	For two rolls, John uses . . .	For at least two rolls, Jule used . . .	For 2 to 3 rolls, Rose uses . . .
anisette	some	none	none
baking powder	1 tsp.	1 1/4 tbsp	1/2 tbsp
candy sprinkles	maybe some on top	some on top	some on top
canola oil	some	none	1/4 cup
citron	none	maybe some	none
eggs	6	12	3 or 4
flour	6 cups	3 - 3 1/2 cups	3 - 3 1/2 cups
honey	some	some	some
lemon extract	none	none	1/4 tbsp
lemon juice	none	1 tbsp	none
marachino cherries	some	none	none
pinole (pine) nuts	some	some	some
raisins	some	maybe some	maybe some
salt	pinch	3/4 tsp	1/4 tsp
shortening	none	3/4 cup	none
sugar	some	1 1/2 cups	1/2 cup
walnuts	1 lb.	some (ground)	some (ground)

John DeLucia Version

Rose (Gigi) has some fast hands!

In the 70's, John, his wife, and four kids (at the time) lived in Fitchburg, Massachusetts. John got a call from his parents saying they were coming to visit, and wanted to know if it was all right if Aunt Rae came along as well. He said, "Are you kidding me? Two great cooks at one time?"

Everyone sat around the kitchen table as Aunt Rae recited the recipe from memory. Gina wrote it down on a half sheet of paper, which John still has (oil stained and all).

Directions
These are the directions from John DeLucia, with Jule's or Rose's variants interjected in brackets when appropriate.

Pour the flour onto a table. Make a large well. Sprinkle the baking powder on the flour. Crack the eggs into the center of the well, then mix with a fork. Add sugar, anisette, oil, and salt to the eggs. Mix together (careful not to break the flour dam holding the wet ingredients). Now, bring the flour into the well and keep working it until it forms a smooth dough (not sticky). Let sit for 1/2 hour. Cut dough in half.

Roll dough on floured surface to a "large and I mean large" circle. Once it's rolled, take half of the walnuts and spread over the dough. Sprinkle sugar over the walnuts. Then sprinkle raisins. Then Pinole Nuts. (Add maraschino cherries here if desired.) Pour honey over the concoction. Then pour oil over it. "Don't by shy!"

"Now's the time to bless everything and start rolling as tightly as possible without breaking the dough." You should have a long log. Pinch the end to keep the stuff inside. You can cut excess dough at each end before cooking. Take the log and, starting at one end, turn the dough until you've formed a circle. Dab the end with a little water to hold together.

Place in greased pie pan. Bake at 350 degrees until golden brown, approx. 1 hour (if you're following John's recipe).

[Jule & Rose say to baste occasionally, and they only cook for 30 minutes or until golden brown]

"Ain't over yet"

Let baked nutroll cool for 30 minutes. Heat honey (2-3 tablespoons) [Aunt Jule said to dredge with honey] until warm (not boiling). Brush honey over nut roll. Optional: sprinkle candy sprinkles all over and around nut roll.

(John DeLucia's additional advice: Don't make more than once or twice a year or you'll weigh 700 pounds.)