My uncle has fond memories of the cuisine at the home of his grandparents, around the 1930s, who were from San Marco in Lamis. I wonder if you can help identify the pastry he described that was made for dessert on holidays:
The pastries were about 3 inches in diameter with 1 inch raised walls that were very thin in circles. (Another time he described it as "walls with fins".) Over this they poured a sweet sauce, mustagot sauce. The pastry was called navala.
The terms are misspelled, but I'd appreciate you letting me know if something comes to mind. Thank you!