How are scarcelle prepared? The Apulian recipe

Come si preparano le scarcelle? La ricetta pugliese

What do people eat for Easter in Puglia?


Easter traditions change depending on the Italian region we are in.
In Puglia, in addition to the classic Easter egg found throughout the country, there are some customs that will be a must-see if you live in the area or happen to visit during the Easter period.

What does the Easter menu in Puglia include?

  • As an appetizer , especially in the Bari and Foggia areas, "Il Benedetto" is prepared on Easter Sunday. What is it? A typical dish consisting of hard-boiled eggs blessed by the priest during Easter Mass, salami, fresh ricotta, and asparagus (a seasonal vegetable). There are also Easter panzerotto, fried and filled with fresh ricotta (often spicy).
    In Brindisi, the Easter appetizer is 'lampasciuni', boiled and seasoned with extra virgin olive oil; in Foggia, meanwhile, you'll likely find 'talli di cocozza', zucchini flowers with quadrucci (fried squash).

  • the first course , to reflect tradition, is often pasta-based: strictly orecchiette which we can find cooked with rocket and potatoes or with wild fennel;

  • The second Easter dish par excellence in Puglia is meat-based, usually lamb or goat.
    In the Foggia area, brodetto is prepared : morsels of kid goat cooked in a pan and served with asparagus, eggs, and cheese as a side dish. In the Bari and Trani areas, lamb is cooked with peas , again with the addition of beaten eggs and cheese. In the Murge Plateau, carducci con l'agnello (carducci with lamb ): diced lamb sautéed with cardoncelli mushrooms and tomato, again with the addition of beaten eggs and grated pecorino.
     In Taranto we can find u'marr , chestnut rolls and a'callarredda , lamb and country vegetables.


Each area has its own unique characteristics, and listing them all would require a separate article!
 Special mention, however, is deserved for the Easter sweets from Puglia .

What sweets are prepared for Easter in Puglia?


As we've seen, Puglia is a region rich in culinary traditions, with a distinctive recipe prepared each time of year.
 For example, at Easter we find two sweet recipes that are a must in Puglia:

  • scarcelle or scarcedde : the most well-known dessert that can be made in many different ways, strictly prepared with quality local extra virgin olive oil

  • mustaccioli (or mostaccioli) : typical of the Taranto area, they are almond-based biscuits covered with a delicious chocolate glaze


What are scarcelle?




recipe for Apulian scarcelle

"Scarcelle" (also known as "scarcedde") are a traditional Easter dessert from Puglia, particularly in the Bari area.
 These ring-shaped biscuits, with a strong symbolic meaning, are usually flavored with cinnamon and tied with a knot. In some variations, they can be enriched with raisins or almonds.
 They are called this because they resemble the shape of a wheel or a donut, although today's versions are made with different shapes (hearts, rabbits, dolls, baskets and so on).
They are usually prepared during the Easter period and eaten as a dessert or accompanied by sweet wine.


How to prepare Apulian Easter scarcelle


But here is finally the recipe to try making scarcelle at home during the Easter period.
 This is our grandmother Carmela's original recipe.

Ingredients :

  • 1 kg of flour

  • 180 g of extra virgin olive oil, recommended oil: Frantoio D'Orazio Blend

  • 250 g of sugar

  • 4 whole eggs for the dough

  • the grated peel of a lemon

  • 200 ml of milk

  • 2 sachets of Pan degli Angeli baking powder

  • 1 egg for each scarcella for decoration




Procedure :

  • Combine flour, sugar, lemon zest, and the two sachets of Pan degli Angeli.

  • create the classic central hole and add the eggs together with the oil

  • mix first with a fork and then start working with your hands and create a dough

  • continue kneading and rolling out the dough on a surface sprinkled with flour

  • you can now proceed to create the shapes of the scarcelle: we recommend using cookie cutters, a pastry cutter or a template created with paper

  • Once you have obtained the desired shapes, place an egg in the centre of the scarcella

  • brush the scarcelle with milk and sprinkle with colored sprinkles

  • block the egg with a dough cross

  • Bake on a baking tray lined with paper in an oven preheated to 180°

  • bake for 15 minutes or until golden brown




extra virgin olive oil to use to prepare Apulian scarcelle

How to enjoy scarcelle


Now that you've prepared them, all you have to do is enjoy them!
 Apulian scarcelle can be eaten in various ways: usually , they are served at the end of a meal as a dessert, accompanied by a glass of sweet wine or a liqueur such as amaretto or limoncello.
But they are also perfect for breakfast or as a snack.

The size of the scarcelle depends on your taste, they are usually small in size, so they can be eaten whole.
 When made in larger quantities, they make a great dessert to share: they can be broken into smaller pieces to enjoy with friends and family.

Other ways to enjoy Apulian scarcelle: dipped in milk or coffee, dusted with powdered sugar, or served with jam or a spreadable cream.
Puglia is rich in traditional recipes, such as taralli and cartellate : both prepared with quality extra virgin olive oil.