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X X List of Italian Desserts by Region
Traditional Desserts of Puglia (Apulia)
Originated from: Puglia (in English, Apulia), Italy
Occasion: Any time & special times
Contributed by: Image courtesy of Wikipedia

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The following list of traditional desserts PUGLIESE includes names of cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order:

o 'Nfocagatti, lemon-flavored cookied covered with a white icing sugar

o Abbondano, a CHRISTMAS sweet

o Affogagatti, sweet rolls made without yeast

o Africani

o Almond biscotti alla Pugliese, soft-style, twice-baked almond biscotti from the Puglia region (for recipe see Italy Revisited/Cookies with Nuts)

o Anguria al rum

o Barchiglia, almond pie or tart glazed with chocolate

o Bastoni di S. Giuseppe, made for ST. JOSEPH DAY

o Biscotti all'amarena

o Biscotti caserecci, almond biscotti flavored with lemon

o Biscotti cegliesi, typical of Ceglie Messapica, Puglia, using almonds and marmalade

o Biscotti chiamati, biscotti made for CHRISTMAS in Mottola, Taranto, Puglia

o Biscotto di Ceglie Messapica

o Bocca di dama, cookies (for recipe see Italy Revisited/Cookies with Nuts)

o Bocconotto/Bocconotti, CHRISTMAS stuffed sweets often filled with custard and jam; in Puglia often filled with almonds and cherries; sometimes they're presented as sweet ravioli, and sometimes presented like small cup cakes; they're also popular in Abruzzo, Molise and Calabria (for recipes see Italy Revisited/Calconi); "Bocconotto" is considered "a symbol" for the City of Bitonto, Bari ("Il dolce simbolo della citta e pero il bocconotto.La ricetta era un segreto delle suore del monastero di sante Maria delle Vergini."

o Bocconotto Bitonto, stuffed sweet traced back to the benedictine nuns of Bito, recipe calls for a filling of ricotta and candied fruit and less sugar in the dough

o Budino al limone [for similar recipes see Italy Revisited/ Creams and Puddings]

o Callume ossia sanguinaccio dolce, blood pudding

o Calzoncelli, small calzones stuffed with grape jelly or orange marmalade, toasted almonds and covered with cooked wine (For recipe see Italy Revisited/"Calcioni")

o Calzoncicchi di san Leonardo, pastries stuffed with dried figs and flavored with mosto cotto; they're traditionally prepared for the Feast Day of St. Leonardo (Dec. 6th), as well as for the Christmas holidays (For recipe see Italy Revisited/Calzone)

o Calzone di carnevale, baked calzone using yeast dough, filled with a variety of cheeses, including ricotta, made for CARNIVAL festivities

o Calzone di Ischitella

o u Calzaune (dialect) for calzone

o u Calzengeidde

o il calzone alla viglia dell'Immacolata, calzone made for the FEAST DAY OF IMMMACULATE CONCEPTION

o il calzone alla vigillia di Natale, calzone made of CHRISTMAS EVE in Bisceglie, Puglia

o Cartellate, carteate, cartiddati, sakarteddete or scart'llati are thin rose-shaped sweet fritters, dipped in honey or mosto cotto, made for the Christmas holidays (for a variety of recipes see Italy Revisited/Fritters]

o Castagnedde

o Cazzateddhra

o Cazzateddhra di surbo

o cerignolani, taralli

o li Chiacchiri, Carnival fritters made in Maruggio, Taranto

o Chiacchiere [for similar recipes see Italy Revisited/ "Fritters"]

o le Chiacchiere di carnevale, bow-shaped CARNIVAl fritters made in Bitonto, Bari
o Chinuliḍḍe, sweets stuffed stuffed with jam

o Ciambelle, EASTER sweets using eggs for decoration(for a variety of recipes see Italy Revisited/ Holiday Breads, Cakes, and Taralli Dolci]

o Ciambella Pugliese, ring-shaped sweet yeast dough cake, using potatoes

o la COLVA, flavored with nuts, dried figs and vin cotto, made for the DAY OF THE DEAD

o Coppe al cacao

o Cucinetti/Chucinetti/Cuscinetti (spelling varies), Christmas Barese fritters filled with sugared almonds and flavored with lemon zest (For recipe see Italy Revisited/Calconi)

o Cuddhura, cuddhura cu l'oe, palomba, palummeddhra, panareddhra, puddhica cu l'oe [for Sicilian version see Italy Revisited/Holiday Breads]

o Cupeta, sweet made of almonds often covered with caramel and honey

o i cuscinetti, CHRISTMAS FRITTERS made in Bitonto, Bari, Puglia, similar to cartellate

o la cutugnata, marmellata di melocotogne, made in Maruggio, Taranto

o il Cuzzzeddi cu lu sucu, made in Maruggio, Taranto

o Desciti d'apostole

o Dita d'apostoli, oi a nuvola, oi a nula, oi a nmula, oi ncannulati, Apostles' fingers, sweet omellete or pancake, rolled up and stuffed with ricotta, having the appearance of a finger

o Dolcetto della sposa, dolcetto bianco

o Dolcette di ricotta, sweet ricotta fried balls

o Dolci di pasta di mandorle (pasta reale)

o Farrata di manfredonia, a farrte

o li fichi 'ccucchiati, figs with almonds made in Maruggio, Taranto

o Freselle, taralli-style spiral bread buns made with durum wheat or barley flour [for recipe see Italy Revisited/Taralli]

o Focaccia a libro di Sammichele di Bari, fecazze a livre
o le focaccine fritte, using "recotta forte" made in MOttola, Taranto, Puglia

o Frittelle di Ricotta, ricotta fritters

o Fruttone, varient of pasticciotto, filled with almond paste, covered with dark chocolate

o Fruttone, barchiglia

o Grano cotto, cooked wheat stuffed with chocolate and candied fruit, made for the FEAST DAY OF ALL SAINTS

o Grano dei morti, made for DAY OF THE DEAD

o Intorchiate

o K'lustr, CHRISTMAS fritter flavored with honey and almonds in the town of Vieste, Foggia, Puglia

o Latte di mandorle, almond-flavored water

o Mafalda

o Mandorle attorate

o Mandorla riccia di Francavilla Fontana

o Mandorlaccio

o Marmellata di arance

o Marmellate di ceci

o Marmellata di fichi

o Marmellata di uva

o Marzapane, almond-based sweets, often shaped as fruits, traditionally made for EASTER

o Marzapani bianchi di gioia del colle, almond cookies

o Mele al forno

o Mostaccioli, also known as "mustazzoli" mustazzoli, scajuezzuli or mustazzueni, mustazzueli 'nnasprati, mustazzuli 'nnasparati, mustazzueli 'nnasprati, scagliuzzi, castagnole almond heavily spiced cookies [for a variety of recipes see Italy Revisited/Cookies with Nuts]

o Mpilla

o Mustazzueli, almond cookies

o Ostie ripiene, pizzelle cookies filled with jam [for similar recipes see Italy Revisited/Cookies without Nuts]

o Panini di pasqua

o Panzarotti, savory cheese-stuffed fritters (for recipe see Italy Revisited/Calconi)

o Paposcia (pizza) di vico del gargano, pizza schett, pizza a vamp, paposcia

o Passulate di nard, pucce con li p?ssule, passuliate

o Pasta di mandorla, almond-based dessert shaped into a fish, or lamb and served for the Easter holidays

o Pasta reali

o Pasticciotto

o Pasticciotto fruttone, sweet filled with almond paste and jam, covered with dark chocolate.

o Pasticciotto Lecce, short pastry as large as a cake filled with pastry cream, covered with dark chocolate

o Pecorella, EASTER treat made with marzapane, often shaped as an angel

o le Pestazze e la monaca

o Pettole, fritters, made to celebrate Feast Day of Saint Cecilia, November 22nd [In other areas pettole are made to celebrate the Feast of the Immaculate Conception on Dec. 8th] -- the fritter can be made with or without sugar, can sometimes be more of a bread than a sweet

o le Pettole zuccherate

o li Pettuli, Christmas sweet in Maruggio, Taranto

o Pinoccate, orange flavored pine nut candies

o Piscialetta, piscialletta

o Pistofatru

o Pitilla, pirilla, simeddhra, brocula, frizzulu

o Pitteddhre, often presented in the sahpe of a small tray, filled with grape jam, traditionally prepared for the Christmas festivities in the area of Lecce

o Pizza a sette sfoglie, pastry with seven layers, flavored with almonds and chocolate

o Pizza di grano d'India

o Pizza di ricotta, ricotta pie made for EASTER [for a variety of similar recipes see Italy Recipes/ "Pies and Tarts"]

o Pizza sette sfoglie di cerignola

o Pizza sfoglia e scannatedda

o Pizzelle, thin waffle-like cookies [for similar recipes see Italy Revisited/Cookies without Nuts]

o i Pizzzetti fatti con mandorle arrostite e cacao

o la Puddica, bread made for EASTER in Maruggio, Taranto

o Purciuzzi or Purceddhuzzi, balls of sweet yeast dough, topped with honey [for recipe see Italy Revisited/"Fritters"]

o li Quasuni di Natali, CHRISTMAS small-sized panzerotti filled with chocolate and flavored with honey, made in Maruggio, Taranto

o Ricotta dorata, sweet ricotta fried balls

o Rose di Andria, yeast dough rose-shaped fritter, dipped in vino cotto (for recipe see Italy Revisited/"Fritters")

o Rose D'oriente, rose-shaped fritter [for recipe see Italy Revisited/Fritters]

o Ricotta fritta

o Rustico leccese


o u Sanguinacce, sweet using pig's blood

o Sannacchiudere, CHRISTMAS fritters, ball-shaped, using no yeast, name of this sweet may vary from province to province, "Sannacchiudere" is associated with Taranto, Puglia [For recipe see Italy Revisited/Fritters]

o le Sapienze, sweet using marmallade

o le Sassanildde

o Sassanelli

o Sasanello gravinese

o Scajuezzuli, similar to mustazzoli made in Maruggio, Taranto

o Scaldatelli

o Scarcella di pasqua, yeast dough sweet EASTER bread or cake flavored with lemon, and glazed

o Scartaghiet

o il Scartagghiete, another name for "cartellate" used in Mottola, Taranto, Puglia; CHRISTMAS sweet fritters

o Scarcella/Scarcelle di pasqua, EASTER sweet, generally presented as a braided-style log, but some variants differ in form [for recipe see Italy Revisited/"Holiday Breads"]

o Scarciedda, EASTER tart [for recipe see "Pies and Tarts"]

o la Schiuma di uova

o lu Sceleppe, taralli-style sweet, made for Easter, flavored with lemon made in Mottola, Taranto, Puglia

o Scorze di argrume caramellate, candied orange peel [For recipe see Italy Revisited/Nougats]

o u Sesemeide

o il SOSPIRO, famous Biscegliese dome-shaped cake made in Bisceglie

o St. Nicolas' cazoni, with capers, olives and pecorino cheese made for the FEAST DAY OF ST. NICOLAS [for recipe see Italy Revisited/ Calconi]

o Spumone, ice cream [for a variety of recipes see Italy Revisited/ Puddings and Creams]

o Spumone salentino

o Spunzele, a festive focaccia made in Mottola, Taranto

o Squarcelle (in dialetto ssquarcedd), Easter donut shaped sweets

o Susumelli, susumierre, CHRISTMAS COOKIES [For Calabrian version see Italy Revisited/Cookies without Nuts]

o Sweet Calzoncelli, sweet ravioli, filled with dried figs [for a variety of similar recipes see Italy Revisited/ Calconi"}

o Taralli [for a variety of similar recipes see Italy Revisited/Taralli]

o Taralli al finocchio, made in Vieste, Foggia, Puglia

o Taralli Dolci di Pasqua, Sweet Taralli made for the EASTER holidays [For recipe see Italy Revisited/"Taralli Dolci"]

o Taralli neri con vincotto

o Taralli Pugliese [for recipe see Italy Revisited/ "Taralli"]

o Tarallini [for variety of recipes see Italy Revisited/ "Taralli" and Taralli Dolce]

o Taralluci di Vino [for variety of similar recipes see Italy Revisited/"Taralli" and "Taralli Dolce"]

o Tenerelli

o Torta colonne

o Torta di mandorle [for a variety of similar recipes see Italy Revisited/Cakes]

o Troccoli

o Zepppole, zeppola, or zuppule, ST. JOSEPH sweet fritters or baked pastries, some are filled with creams, others are not [for a variety of recipes see Italy Revisited/"Fritters" and Italy Revisited/"Pastries"]

o Zeppole gianduja, pastry stuffed with cream or whipped cream, made to celebrate the FEAST DAY OF ST. JOSEPH

o Zeppole pastacresciute, fritters with foods such as anchovies -- not sweet [for similar recipes see Italy Revisited/Fritters]

o Zuppula salentina, zuppula, zeppuli -- other words for zeppola, made for ST. JOSEPH DAY



The list of desserts, which includes a number of traditional breads, pizzas and savory unsweetened pies, was compiled from a variety of sources, including Wikipedia, and Italian cookbooks in the public domain. Part of "Cucina pugliese" which includes "cucina barese," "cucina cerignolana," and "cucina salentina." Additions and/or corrections are welcomed.

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