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Ossa di Morti

Ossa di Morti


500 of flour

70 g of sugar

50 ml of anice

Wild fennel seeds to taste

40 g of lard



Arrange flour in a mound and make a well. Add the sugar, the anice, the fennel seeds, the melted lard and a pinch of salt. Combine all the ingredients and knead to obtain a smooth and elastic dough. Roll out little sticks with the dough and shape them into an 8, a braid or a ring. Bake in a preheated oven at 170° C (335° F), 20 minutes approximately. Take them out when they are golden.