Ingredients
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
A
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
B
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]
C
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
D
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)
F
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
G
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
I
o Intorchiate
K
o K'lustr, CHRISTMAS fritter flavored with honey and almonds in the town of Vieste, Foggia, Puglia
L
o Latte di mandorle, almond-flavored water
M
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
o Ostie ripiene, pizzelle cookies filled with jam [for similar recipes see Italy Revisited/Cookies without Nuts]
P
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"]
Q
o li Quasuni di Natali, CHRISTMAS small-sized panzerotti filled with chocolate and flavored with honey, made in Maruggio, Taranto
R
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
S
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"}
T
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
Z
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
Directions
Notes
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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