Since then, this miraculous event has transformed the small country church into a place of worship and prayer that attracts thousands of pilgrims from around the world every year, who come to pay homage to the statue of the Virgin.

5 eggs​

200 g of butter
100 gr of lard

750 gr of sugar

1 kg of flour

½ sachet of yeast

2 bags of vanillin

1 bag of cinnamon powder

1 vial of rum

1 vial of alchermes

600 gr of toasted and peeled almonds

600 g of dark chocolate

100 gr of candied cedar

100 gr of candied orange

1)Break up the chocolate.

2)Mix eggs, butter, lard, sugar, flour, baking powder, vanillin, cinnamon, rum and alchermes in order to obtain a well-mixed dough.

3)Add the chocolate, almonds and, if you like, the candied fruit and mix it so as to mix the ingredients well.

4)Form the dough and place them on a baking sheet, covered with baking paper, well spaced.

5)Bake in a hot oven at 180 degrees until golden.

6)Remove the dough, leave it to cool for about 20 minutes, then cut it obliquely giving it a shape similar to the cantucci

7)Allow the biscuits to cool completely, then store them in plastic bags or in airtight containers.

- 350 gr flour
- 4 eggs
- 100 gr butter
- 100 gr granulated sugar
- 100 gr candied citrus peel
- 1 cinnamon spoon
- 1 rind of an untreated lemon
- 25 gr of brewer's yeast
-  powdered sugar
-  as needed

Mix, in a large bowl, 350 gr of sifted flour and 100 gr of caster sugar; form a fountain. Immerse in a glass of warm water 25 gr of crumbled beer yeast, and let it rest for 15 minutes. Beat 4 eggs in a dish with a pinch of salt and pour them into the fountain keeping a spoon. Add 100g of melted butter and the dissolved yeast. Knead starting to incorporate the flour from the edges of the fountain; put in the dough 1 teaspoon of cinnamon and the grated rind of 1 lemon. Continue to knead until the mixture is elastic, cut the dough, cover and let rise in a cool place for about 60 minutes.
2) Take back the dough and work it for 3 minutes on a floured surface, form a ball and transfer it in a round mold of 10-12 cm in height and 22 of buttered and floured diameter. Re-engrave the surface of the ball on several points, cover with a cloth and let it rise in a warm place for at least 3 hours.
3) Brush the cake with the egg spoon kept aside and bake for 30 minutes at 200 ° C. Serve cold with a sprinkling of powdered sugar.

To prepare the wine biscuits Preheat the oven to 180 ° and put the aniseed seeds to soften in the wine (1). Sift the flour with salt and yeast; Then add the sugar and arrange on the pastry to Fontana. In the middle, add the oil (2) and the wine in which you have previously poured the aniseed seeds to soften. Knead the mixture vigorously (3) until it is compact and homogeneous. 

Then take some dough and with the palms of the hands made of thin strips and 15-20 cm long (4). Add the two ends of the stick to form a circle (5). Cook for 25-30 minutes. Let them cool and keep in a hermetically sealed container.

flour 00 150g

Seed oil 125 ml

sugar 150g

White wine 135 ml

Anise seeds  Half a teaspoon

Baking powder for sweets 8g

Salt up a pinch