It is produced by pressing ripe grapes with sugar. The juice was traditionally cooked in copper pots or terracotta pots; materials are now generally replaced with stainless steel. Cooking takes several hours, until the restriction of the liquid to the fourth part of its original volume. The product is then aged up to 24 months. It looks like a purple liquid density...
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Cartellate (in the area of Bari they are called carteddate or scartilléte, or péttue or chelustre or even sfringioli, crùstele in Foggia, in Salento cartiddate, chiòsere in Gravina in Puglia), are typical sweets originating in Apulia and also in the neighboring regions (Calabria and Basilicata). They are prepared especially during Christmastime. In the Christian...
A bocconotto (or boconotto) is a pastry typical of the Italian regions of Puglia. It is often eaten at Christmas. Its filling varies according to the region in which it is produced. In Abruzzo, this filling may contain cocoa powder, cinnamon, and toasted almonds. The popular legend traces the development of this dessert at the end of the eighteenth century, in the...
Ceglie cookie (in dialect “Piscquettele”) is a typical cookie from Ceglie. It is a biscuit made with almond paste and jam cherries or grapes, with fragrance of lemon and coffee covered with a glaze made of sugar and cocoa. Other ingredients used to prepare it are honey and eggs. The biscuit has a cubic shape, the color can vary and depends on the presence...
Production area: Territories of Barletta; part of the territories of Andria and Trani; territories of San Ferdinando di Puglia and Trinitapoli (Province of Foggia) – Central-Northern Puglia Wine types: Red; Aged Vine varieties: Uva di Troia (min. 70%); Montepulciano, Sangiovese, Malbec (max. 10%) Alcohol by volume: 12% Organoleptic properties Ruby or garnet red...
