Ingredients
List of Desserts by Region -- Puglia
o 'Nfocagatti, lemon-flavored cookied covered with a white icing sugar
A
o Abbondano, Christmas sweet
o Anguria al rum
B
o Barchiglia
o Biscotti all'amarena
o Biscotti caserecci
o Bocconotto, bite-sized little pies or muffins that are often filled with honey, pastry cream,jam or chocolate; some variants do not use sugar, they come stuffed with mushrooms or other such foods
o Budino al limone
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 Carteḍḍate or sskarteddete (Dialect for cartellate), paper thin Christmas fritters
o Cartellate, stuffed pastries, baked or fried [For recipe see Italy Revisited/"Calconi"]
o Castagnedde
o Chiacchiere
o Chinuliḍḍe, sweets stuffed stuffed with jam
o Ciambelle
o Colva, flavored with nuts and dried figs, made for the Day of the Dead
o Coppe al cacao
o Cuddura, Easter treat
o Cupeta, made of almonds covered with caramel and honey.
D
o Desciti d'apostole
G
o Grano cotto, cooked wheat stuffed with chocolate and candied fruit, made for the Feast Day of All Saints
o Grano dei morti
M
o Mandorle attorate
o Marmellata di arance
o Marmellata di fichi
o Marmellata di uva
o Marzapane
o Mele al forno
o Mustazzoli, almond cookies, often coated with a chocolate glaze
P
o Panini di pasqua
o Pasta di mandorla, almond-based dessert shaped into a fish, or lamb and served for the Easter holidays
o Pasta reali
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
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 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 ricotta
o Purciḍḍuzzi or Purceddhuzzi, Christmas fritters
R
o Rose di Andria, yeast dough rose-shaped fritter, dipped in vino cotto (for recipe see Italy Revisited/"Fritters")
o Ricotta fritta
S
o Sassanelli
o Scajuezzuli, similar to mustazzoli
o Scartaghiet
o Scarcella di pasqua, generally presented as a cake, but some variants differ in form
o Scarciedda [for recipe see "Pies and Tarts"]
o Spumone, ice cream
o Squarcelle (in dialetto ssquarcedd), Easter donut shaped sweets
T
o Taralli Dolci di Pasqua, Sweet Taralli made for the Easter holidays [For recipe see "Taralli"
o Taralli Pugliese [for recipe see "Taralli"]
o Tarallini [for recipe see "Taralli"]
o Taralluci di Vino [for recipe see "Taralli"]
o Torta colonne
o Torta di mandorle
Z
o Zepppole, zeppola, or zčppule, St. Joseph fritters or pastries, some are filled with creams, others are not
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)
Directions
Notes
Additions and/or corrections to the list of desserts are welcomed. |
