Puglia is one of the queens of Italian gastronomy.
During the holiday season, housewives unleash their creativity in preparing delights to enjoy with relatives and friends.
Let’s discover together five Apulian Christmas sweets that you absolutely must taste.
Cartellate
In the description of the five Apulian Christmas sweets we selected, cartellate are without fear of contradiction one of the best‑known. They are prepared throughout Puglia. This typical sweet has the shape of a rose.
Preparation
This delicacy is made using 00 flour, baking powder, white wine, and extra virgin olive oil. Aside from local variations, cartellate are either baked in the oven or, more frequently, fried. After that, they are left to cool and dry. Once this process is finished, depending on the “chef’s” choice, they can be topped with warm honey or dipped in vincotto. The latter, a typical Apulian and Lucanian product, is obtained by reducing fresh grape must until it becomes a syrup. Alternatively, vincotto can be made from figs.
Pettole
Pettole must be included among the five Apulian Christmas sweets. Cooked throughout the region, they are as delicious as they are easy to prepare.
Preparation
Pettole are small balls that are dipped in boiling oil and ready in one minute. The balls are made from a simple dough of flour, water, and brewer’s yeast. Once fried, they are covered with a generous sprinkle of sugar. Almost always present at Christmas festivals, they are prepared in huge pots, ready to be “fried and eaten.” In Taranto, on Saint Cecilia’s Day, it is tradition to prepare them — their aroma fills the streets of the city of the two seas. Naturally, there is also a savory version. In this case, in Bari they are called popizze, typically prepared in Old Bari. An excellent appetizer.
Cupeta
Let’s go to Salento. Here at Christmas, this typical sweet is always present on festive tables. The main ingredient is almonds — one of the most widespread fruits in the Apulian countryside.
Preparation
Preparing cupeta is quite simple. First, the almonds must be peeled and toasted in the oven. Meanwhile, sugar, honey, and water must be combined to obtain a syrup. When the sugar takes on a brownish/orange color, the result of high‑heat cooking and continuous stirring, the toasted almonds can be added. Vanilla is used for flavoring. Once the sugar reaches boiling point and appears visually clear, the heat is turned off. The mixture must then be spread on a marble surface. After it hardens, it is ready to be served.
Sasanelli
A typical sweet of the Murgia area, especially of Gravina in Puglia. These tempting cookies are made from chopped almonds, flour, sugar, fig vincotto, and dark chocolate.
Preparation
These ingredients must be mixed with a bit of cinnamon and grated orange zest. The resulting mixture is left to rest in the fridge. Then, small balls are formed and baked. The result is a delicious cookie to enjoy perhaps in front of a lit fireplace and under the glow of a Christmas tree full of colors.
Purceddhruzzi
We conclude the list of the five Apulian Christmas sweets with purceddhruzzi. Prepared in the Lecce area, these crumbly sweets are made with limoncello or, alternatively, dry white wine.
Preparation
In a bowl, flour, salt, pepper, orange zest, and limoncello must be mixed. After adding extra virgin olive oil, the dough is kneaded until smooth to the touch. The mixture is then wrapped in plastic wrap and left to rest for about an hour. After that, small pieces are cut and dipped into a pot of oil at 170°. In a few minutes they turn golden. This is the moment to remove them from the pan and place them on a surface lined with paper towels. Warm honey is heated and added to the purceddhruzzi until they are completely coated. Now they are ready to be enjoyed.
The sweets listed are only a small part of the many Apulian Christmas desserts.
This confirms that Puglia is second to none among Italian regions in terms of cuisine.
Yet another reason to visit it.
We’ll take care of driving you around.