The Traditional Sweets of Gaeta: Ciammelle Elenesi and Local Pastries

The sweet-making tradition of Gaeta combines genuine local ingredients with a strong Neapolitan influence. The most representative sweet, and the one protected locally, is the Ciammella Elenese (also called Ciammella di Gaeta): small balls of lemon-scented dough made with flour, eggs and extra virgin olive oil, entirely covered in a thick white sugar glaze known as naspro. The name comes from the Comune di Elena, the old name of what is now the Porto Salvo district.

In winter and over the holidays, the historic bakeries of the old town (particularly along Via Indipendenza) make other local specialities:

• Sciuscelle: the sweets people from Gaeta love most, with a distinctive elongated shape recalling a carob pod.
• Mostaccioli Gaetani: diamond-shaped sweets covered in dark chocolate glaze, with a dense dough of honey, cocoa and quince paste.
• Susamielli: very hard S-shaped biscuits, traditionally given to the bagpipe players at Christmas, perfect for dipping in sweet wine or liqueur.
• Roccoco: dry ring-shaped biscuits made with toasted almonds, honey and a strong mix of spices and citrus.

A tip: walk through the alleys of Via Indipendenza and buy these specialities straight from the historic local bakeries.