Peperato, which literally means quite peppery, comes from Albania and dates back to the second half of 1400. Today it is consumed at Christmas and for Carnival while years ago it was consumed by farmers on the day of engagement and during the wedding celebration. Each guest kept preparati in a handkerchief.
It is a sweet treat typical of the area of Foggia and it has a shape of tarallo. It is prepared with wheat flour, yeast, eggs, sugar, orange zest, cloves, cinnamon, hot chili pepper. You can find it in some small areas like Sannicandro Garganico and Monte Sant’Angelo.
2,5 kg flour
500 g honey
warm water (same quantity as the honey)
500 g sugar
15 g brewer’s yeast
1/2 small glass of alcohol
hot chili pepper
Mix the flour with the sugar, the cinnamon, orange zest, chili pepper. Place the eggs in the center and mix with honey. Finish up the dough with warm water in which you had dissolved yeast.
Let stand for one night.
The next morning knead again. Divide dough into several portions. Give them the shape of the donuts. Once rolled they must have a diameter of approximately 20 cm.
Place on a pan with baking paper and cook in the oven.
If you want to give a special touch, you can tie your peperati with a colored ribbon.