In Puglia, we can already smell the delicious food in the air when we think about the Holy Week. And it wouldn’t be Easter without our typical dessert, the only true “king” of our Easter meal: ‘Scarcedda’ or ‘Scarcella’.
The plain and genuine Scarcella boasts a long history deeply rooted in our territory. Every family has its own recipe: filled Scarcellas, Scarcellas covered with icing, Scarcellas decorated with hard-boiled or chocolate eggs. But they are always made of shortcrust pastry.
Easter Scarcellas stand for celebration mostly for children: this dessert has many funny shapes, from small animals with coloured icing topping to simple doughnuts. This is why children enjoy them so much and use their imagination for the decorating part, by adding sugar (or: almond /pistachio) sprinkles, icing sugar or chocolate.
Among the Apulian traditional Easter sweets there are also ‘Pastatelle’, which are made basically with extra vergin olive oil and homemade jam and ‘Mostaccioli’, typical biscuits mainly made of almonds with a tasty chocolate icing.