Farinella is a typical product from Putignano, in the province of Bari. Farinella is a flour of roasted barley and chickpeas with the addition of salt. In the original version, the farinella consisted only of barley. Many families used to pour into a mortar legumes that were then crushed with a stone pestle. The farinella has been for many generations of farmers,...
Sporcamuss (sporcamusi) is delicious Apulian dessert and it is very simple to prepare. The name is due to the fact that, when you eat it, inevitably you end up getting dirty with hot cream in the pastry. For 8 ‘sporcamuss’ 2 rolls of pastry custard/pastry cream icing sugar For the custard/pastry cream 500 ml milk 1 tsp vanilla extract 6 egg yolks 50 g flour 150...
Pasticciotto is a pastry that consists of a short crust pastry filled with pastry cream. The classic pasticciotto uses basic egg-yolky pastry cream, but once in a while chefs get creative. Chef Angelo Bisconti created the black pasticciotto in honour of the president Barack Obama and another one with pistachio. For 10 pasticciotti Short crust pastry 500 g (5 cups)...
