Top 12 Apulian Desserts

Pasticciotto is a popular Italian dessert consisting of a shortcrust pastry filled with flavorful pastry cream. Traditionally, the crust is made with lard, so that it is moister and softer than the regular crust prepared with butter. It is recommended to consume pasticciotto fresh out of the oven when it is still piping hot. Many believe that the dessert was invented in the 18th century by Andrea Ascalone, a chef from Galatina.Expand

Cartellate are traditional Italian holiday treats consisting of fried pastry shells filled with a variety of ingredients such as roasted almonds, chocolate, spices, and honey. They are a staple on every Apulian Christmas table, often coated in dried fig syrup and cinnamon. In Apulia, cartellate are usually prepared in the shape of a rose, which is ideal for absorbing syrups or cooked wine.Expand

Bocconotto is a small Italian dessert consisting of a shortcrust pastry shell filled with various ingredients depending on the region. In Abruzzo, it is filled with chocolate, almonds, and fruit jam, while in Apulia, the tartlet is filled with black cherries and pastry cream. These sweet treats are often sprinkled with confectioners' sugar on top and are traditionally consumed at Christmas.Expand

This traditional dessert hails from Apulia, and it is usually associated with Salento and the city of Lecce. It consists of a shortcrust pastry shell that is filled with pear or quince jam and almond paste. After it is filled, the oval-shaped treat is then typically topped with a thin layer of dark chocolate glaze. A less popular variety of fruttone is prepared in the shape of a large cake, and it typically goes under the name barchiglia. Fruttone is closely associated with pasticciotto, a similar treat that consists of a pastry cream filling.Expand

Although they share a similar name, Apulian sfogliatella does not have much in common with the popular version from Naples. Sfogliatelle di Canosa are made with an aromatic filling that usually incorporates toasted and chopped almonds, dark chocolate, quince or grape jam, spices such as cinnamon and cloves, lemon zest, and raisins. The dough, which is made with a combination of flour, sugar, olive oil, and white wine, is rolled and then cut into strips. Each piece is then filled, enclosed, and formed into a round, rose-shaped pastry. Before baking, the pastries are usually brushed with olive oil and sprinkled with sugar. Although they originated in Canosa, these sweet pastries are enjoyed throughout the region and are especially popular during Christmastime.Expand

Pizza di ricotta is a type of cheesecake from the Apulia region traditionally prepared for Easter. It consists of a shortcrust pastry base and a filling typically consisting of ricotta, sugar, eggs, and lemon zest. Strips of shortcrust pastry are typically placed decoratively on top of the filling. Depending on the recipe, the filling can enriched with candied fruit, chocolate chips, or alcohol. Expand

Sasanello gravinese is a traditional cookie from the region of Puglia, specifically from Gravina. It's known for its rich, dark color and distinctive flavor, which come from its main ingredients: flour, sugar, fig vincotto (a thick syrup made from figs), and chocolate. The cookie is also flavored with orange zest and cinnamon, adding a unique aroma and taste. The process of making it involves mixing flours, sugar, spices, and cocoa with wet ingredients like milk, oil, and vincotto. Chunks of dark chocolate are added to the dough, which is then shaped into small rounds and baked. Originally, the Sasanello gravinese was prepared for special occasions like weddings and parties in lower-middle-class families. Although it has been a traditional Christmas treat, it is now enjoyed year-round. The pastry has gained recognition as a Traditional Agri-Food Product (PAT) in Italy, ensuring it adheres to traditional production methods using local ingredients.Expand

Torta colonne is a traditional tart originating from Puglia. It’s usually made with a combination of flour, sugar, sour cherries or sour cherry jam, cocoa powder, almonds, cinnamon, butter, eggs, vanilla, and cherry liqueur or kirschwasser. The dry ingredients are whisked together and then mixed with butter, almonds, eggs, vanilla, and cherry liqueur. If properly prepared, the dough should be smooth, and it’s left to rest in the fridge for an hour. It’s then rolled out, covered with cherry jam, and another layer of dough goes on top, cut into strips. The tart is brushed with egg yolks and baked for about an hour until golden. Once done, torta colonne is left to cool, and it’s served cold.Expand

Fichi mandorlati is a traditional dessert originating from Puglia. It's made with a simple combination of dried figs, whole almonds, and lemon peel that's cut into small pieces. The figs are halved and butterflied, then arranged with the cut side up on a baking sheet. One half is topped with a whole almond, and another with a piece of lemon zest. The whole fig is then topped with another butterflied fig, cut side down. The stuffed figs are baked until they turn dark brown and harden. Before eating, the figs should be cooled down to room temperature. This is a classic carnival treat, and in the past it took the place of candy for many children.Expand

Crema del re is a historic gelato flavor prepared and sold at a family-owned Mokambo pastry shop in Ruvo di Puglia. The gelato is made with a base that combines milk, eggs, sugar, and vanilla, but the rest of the ingredients remain secret. The recipe for this gelato allegedly dates from 1840. As the story goes, a pastry chef Luigi Marseglia moved to Ruvo in the early 20th century to follow his bride. Marseglia was a pastry chef at the historical café Gambrinus in Naples, and in Ruvo, he shared his passion, knowledge, and the recipe for crema del re with Vincenzo Paparella. Vincenzo would be the one to open the Mokambo bar in 1967. Although the bar did close in the 1990s, it was reopened by Vincenzo's grandchildren and is currently still operating and serving this famed gelato flavor.Expand