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Barattiere is in immature fruit that is harvested and eaten raw, without dressing or salad. There are many varieties depending on the size and the color of the epicarp. In fact, the main features are the spherical shape and the gray/green epicarp, which is smooth to the touch. ...

The drupe is very small, compared to that of a walnut, the color fades from light yellow to light pink, with small darker mottling at the attack of the pedicle. The fruit has an intense aroma with a very sweet taste. Harvesting is done at the beginning of the ripening of the fruit (May-June). ...

The “Sospiro” (translation: sigh) is the typical sweet in the area of Bisceglie. The “Sospiro” of Bisceglie comes from a very old recipe that dates back even to the early ’500, when the hermit Aleandro Baldi, described them in his travel notes. They were the sighs of love. According to legend, Sospiri were invented by the nuns of Bisceglie to celebrate the...

“Tette delle monache” (“nuns boobs”) is a typical dessert from Altamura. The name comes from the fact that these cupcakes remember the breast of a woman. This sweet is made with “pan di spagna” stuffed with a soft and tasty cream or whipped diplomatic and finally topped with icing sugar. Here is the recipe. ...

Zeppola is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This doughnut or fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. In...

The scarcella, known in some areas as ‘scariella’, is one of Easter cakes originating in the Apulian cuisine and known throughout the south. It is shaped like a wheel, like a donut. This is covered in white frosting upon which there are perched small hand-painted chocolate eggs for decoration. The scarcella is a dessert that symbolizes the birth of a new life...