Struffoli: Cilento's Christmas dessert to make together

My name is Rosanna, and I am a retired teacher. I love cooking for both my family and the many friends who often come to our house. I usually cook typical dishes from my beautiful region, Cilento. To name a few, I prepare fusilli, fresh pasta "shaped" with an iron and usually served with Cilentan ragù, consisting of various pieces of meat and sauce; cavatelli with mussels and Paestum artichokes; traditional desserts ranging from struffoli to "scauratielli," pastiera to fig pralines; homemade bread is a must, preceded by the typical Cilentan pizza baked in the oven with sauce and goat cheese upon serving, and many other recipes, always linked to the seasonality of the products and my vegetable garden, and most importantly, the Mediterranean Diet. All these recipes have been passed down through generations, and I have taught them to my two daughters as well. Cilentan cuisine is about tradition, family, and feeling at home.