Typical Easter dishes of Puglia02.04.2020
As for any special occasion, even at Easter, Apulian cuisine gives its best with delicious dishes and desserts that are handed down from generation to generation from north to south of the region.
From the baked lamb to the "scarcelle", from the soup to "pastatelle", the Apulian tables are ready to be laid with appetizers, meat dishes and desserts made with local ingredients. Here is a list of delicacies to taste if you are in Puglia during the Holy Week:
Let's start with the appetizer present in every houses: the "benedetto" (blessed), so called because an olive branch is placed on the plate as a sign of blessing and peace for all diners. The dish includes Martina Franca capocollo, fresh ricotta, asparagus, boiled taralli and hard-boiled eggs, all laid out on a bed of orange slices seasoned with extra virgin olive oil.
The second course may vary by territory. The classic dish is baked lamb with potatoes, while a typical variant of Bari and the surrounding areas is "brodetto": a broth flavored with peas and extra virgin olive oil, in which the lamb will be cooked and eggs and pecorino cheese will be laid. An explosion of flavors!
But, without a doubt, the most awaited moment is the dessert time. The hands of Apulian mothers and grandmothers constantly knead eggs, flour, jams, almonds and seasonal fruit, which combine with each other giving life to true traditional confectionery masterpieces.
Starting from the north, from the Gargano, we meet the "Propato": a dough flavored with cinnamon, cloves, honey and orange peel, all typical ingredients produced in the Park's crops.
Going down in the province of Bari and Bat you can taste the "scarcelle": a biscuit of tender shortcrust pastry in different shapes, decorated with boiled eggs, chocolate eggs or sugared almonds.
In Salento you will have more choice: it will be difficult to resist the "boconotti" and "lamb with almond paste". The first one also known as "pastatelle", are made with sugar-coated shortcrust pastry and filled with cherry jam. The second one, as the name implies, is a delicious lamb-shaped almond paste. We just have to sit at the table surrounded by the family and enjoy these delicious dishes of the Apulian cuisine.