Carteddate · Calzengicchie · Sesemiedde · Spume di Mandorle · Occhi di Santa Lucia · Mestazzuelle · Canigliate · Paste Reali
Festive sweets passed down through generations, each one telling a story of Apulian culture and flavour.

Cartellate, or carteddat', are shaped like small bows or little roses, made from a very thin dough that is first fried and then dipped in grape or fig vincotto, while calzengid' are made from the same thin dough as cartellate, but this time filled with delicious grape or fig jam. Once fried, they are also dipped in boiling vincotto, either grape or fig. They have a sweet and enveloping flavour.

Schiume d'uovo are instead prepared with egg whites, sugar and almonds, and are soft and light sweets, perfect for those who love delicate flavours, while the occhi di Santa Lucia are small sweets, also based on almond paste, decorated with a candied cherry in the centre.

Also part of the Christmas and Easter tradition are several filled sweets: sapienze, filled with jam, cocoa and vincotto.

Mostaccioli are sweets filled with jam and almond paste, also served during celebrations.

Pezzetti, instead, are a crunchy dough with whole almonds inside.

Another symbol of traditional Apulian confectionery are paste reali, known for their characteristically soft texture and rich almond flavour.

These sweets represent the art of Apulian pastry-making, where the almond takes centre stage in delicious and refined creations.