The Best Desserts of Puglia: A Guide for Food-Loving Tourists

Hello everyone and welcome to BeBari Apartments! I am Elisabetta, your personal concierge here in Bari, ready to give you tips for your stay. Today, I am pleased to talk to you about a topic very sweet and dear to us Apulians: the desserts of our region! Puglia is not only famous for its enchanting beaches and historic villages but also for a culinary tradition that includes a variety of delicious desserts. Here is a list of some of the tastiest desserts that you can find during your visit in Puglia:

1. Pasticiotto Leccese

The pasticciotto was born in 1745 in Galatina, near Lecce, conceived by a pastry chef who was trying to use up leftover shortcrust pastry and custard. It’s a small cake filled with custard, baked in the oven until the pastry turns golden. During the feast of San Paolo in Galatina, the pasticciotto is the star dessert and is consumed in large quantities by pilgrims.

2. Cartellate

This Christmas dessert has ancient roots dating back to the Greco-Roman period, symbolizing the return of the light with the winter solstice. Cartellate are thin strips of pastry wound into a rose shape, fried and then dipped in vincotto or honey. Besides the traditional vincotto, some modern variants are served with dark chocolate or lemon icing.

3. Pasticciotto Otrantino

Similar to the pasticiotto from Lecce but often enriched with additions like sour cherries or chocolate in the cream. A variant of the more famous pasticiotto from Lecce, typical of Otranto. Otranto has its own annual pasticciotto competitions, where local pastry chefs challenge innovation while maintaining traditional roots.

4. Purcedduzzi

A typical dessert during the Christmas season, with origins dating back to the times of Apulian shepherds. Purcedduzzi are small gnocchi made from semolina, honey, and cooked wine, often enriched with citrus zest. The name “purcedduzzi” comes from the Apulian dialect word for “little pig,” probably referring to the small, round shape of these sweets.

5. Almond Cake

This dessert reflects the Arab influence in Apulian cuisine, highlighted by the intensive use of almonds. It’s a soft, dense cake made with ground almonds, sugar, and flavors like lemon or orange zest. The almonds used in the cake are often those from Toritto, known for their superior quality and protected by a designation of origin.

6. Zeppole di San Giuseppe

Traditionally prepared for the feast of Saint Joseph on March 19, these zeppole are a delight marking the arrival of spring. They are fritters made from choux pastry, enriched with custard and topped with syrupy sour cherries. Although common throughout Italy, in Puglia the zeppole have a unique taste given by the freshness of the local ingredients.

7. Bocconotti

Typical of various southern Italian towns, in Puglia they have a very popular local version. Small pastries shaped like hats, filled with jam, chocolate cream, or chestnuts. In some Apulian towns, bocconotti are decorated with icing and colored sprinkles, especially during holidays.

8. Sporcamuss

Squares of hot puff pastry, generously filled with custard and dusted with powdered sugar. This dessert is typically enjoyed warm, freshly made, to fully enjoy its creaminess. The curious name means “dirty mouth” in the local dialect, referring to the way it is eaten.

9. Cupeta

A traditional nougat that has ancient origins, dating back to the time of Arab rule in Sicily and then spreading throughout southern Italy. It’s a crunchy bar made with toasted almonds and caramelized in honey or sugar. Traditionally, cupeta is consumed during the Christmas holidays and village fairs.

10. Calzoncelli

Traditionally, calzoncelli are homemade during the Christmas holidays, accompanying moments of family sharing. They are small turnovers made of shortcrust pastry filled with chestnuts and chocolate, fried and dusted with powdered sugar.

11. Fiadoni

Soft pastries filled with ricotta and flavored with lemon or orange, they are a typical dessert of the Easter cuisine in several Italian regions, including Puglia. Fiadoni symbolize rebirth and the festivity of Easter.

12. Amaretti di Sannicandro

Crunchy and slightly bitter cookies made with ground almonds, egg whites, and sugar. Originating from the small town of Sannicandro di Bari, these amaretti are a highly appreciated local variant.

13. Mustaccioli

Spiced cookies made from flour, honey, and grape must, covered in dark chocolate. Mustaccioli are often confused with the similar “mostaccioli,” but in Puglia, the recipe is particularly tied to local traditions.

14. Lemon Tenerina Cake

A Puglian variant of the more famous tenerina cake, originally from Ferrara. A soft, moist chocolate cake, here reinterpreted with the addition of fresh Puglian lemon.

15. Sospiri

Sospiri are one of the most representative and delicious desserts of the Apulian pastry tradition, especially from the province of Bari and the southeastern area of Bari. These sweets are named for their delicate shape and the sweetness of their taste, which “sighs” on the palate of those who taste them. Sospiri are presented as small domes of soft, light sponge cake, joined with a generous dose of lemon or orange custard, depending on the variant. Their most distinctive feature is the coating, a glossy and smooth sugar icing, usually white, that completely envelops the sweet. The creation of these desserts is an art that requires precision and care, particularly in the preparation of the icing, which must be perfectly smooth and homogeneous to give Sospiri their classic and inviting appearance. They are often decorated with an additional garnish on top, like a candied cherry or a small almond paste ornament, adding a touch of elegance.

16. Almond Rosata

The heart of the Almond Rosata, as the name suggests, consists of almonds. These are first finely ground and then mixed with sugar, eggs, and sometimes a small addition of milk or flavors like lemon zest or vanilla essence, to give the dessert a more intense aroma. The mixture is then poured into a round baking pan, to give it the classic shape of a cake. Often, a glaze made from powdered sugar and lemon is added to the top surface, making the dessert not only delicious to the palate but also pleasing to the eye, with a white, smooth finish that recalls the almonds from which the flour is made.

17. Scarcelle

Scarcelle are a traditional Apulian sweet found often during the Easter period. These sweets shaped like doughnuts or symbolic objects such as birds, fish, or hearts, are a fundamental element in Easter celebrations throughout the region. Scarcelle are made with a sweet dough consisting of flour, sugar, eggs, and butter, often enriched with lemon or orange zest to add a touch of freshness. The dough is then shaped into the desired forms and, before baking, may be decorated with colored sprinkles, sugar crystals, or small chocolate eggs. A distinctive feature of the Scarcelle is the presence of a hard-boiled egg in the center or incorporated into the dough before baking, symbolizing rebirth and new life, which further strengthens their connection to the Easter holiday. The egg is usually secured to the sweet with strips of dough that cross over it, symbolizing the cross.

Ready to try them during a holiday in Puglia? We look forward to seeing you at BeBari Apartments!

These desserts represent just a part of the rich culinary tradition of Puglia. During your stay at BeBari Apartments, do not miss the opportunity to taste these delights and experience an authentically local culinary experience. And if you need recommendations on where to find the best desserts or desire further information about Apulian specialties, do not hesitate to ask me. Be Happy, BeBari, and enjoy every sweet moment!