There are always many people in Apulia in confectionery, but local sweets are almost unknown outside the region. Here in the Middle Ages, monks and confectioners tried to make a sufficient number of cakes for the holiday. These confectioners, first called Pistons, and then played an important role in the development of gourmet in Apulia. The preparation of expensive sweets has always been associated with special events: New Year, Easter, Wedding or funeral, when friends and relatives bring sweets to the wake in order to console the family of the deceased.
In Apulia, in contrast to other regions of the south of Italy, they rarely use raisins, figs, lemons and cinnamon. Two typical local products prefer: Ricotta and almonds. But over time, all the ingredients began to use in Apulia. In addition, at least once a week after lunch, they eat sweet desserts. Fortunately, religious holidays and other reasons justify this luxury. So, Zeppole (Zeppole), which are fried in boiling oil and sprinkled with sugar and cinnamon, were previously intended for the holiday of St. Joseph, and now these delicious cakes in the form of rings are baked and for other occasions.
For New Year, Cartellate is prepared, small cookies in the form of stars. They are baked from the dough to which white wine, sugar and a large amount of honey or wort are added. Mostocotto (Mostocotto) is a thick, adhesive of wort syrup, and it is also added to the panzerotti, small delicious pies with almonds or confiture.
Zeppole (Zeppole)