Fresh pasta, bread and pastry

Ceglie biscuit

Ceglie biscuit: local almonds wrapped round a heart of fruit preserve

In Ceglie Messapica they call it piscquett'l: a near-cubic sweet of almond paste, half blanched and half toasted, bound with honey, lemon, citrus rosolio and egg around a centre of fruit preserve. The Slow Food Presidium asks for every ingredient bar the sugar to come from the Ceglie countryside, starting with the local cegliese almond. It is also a traditional agri-food product (PAT) of Puglia.

• Irregular cube shape and dark colour, from dough spread by hand, rolled and cut into squares
• Almond paste left slightly grainy, so the texture of the nut still comes through
• Inside, preserve of local cherries or Brindisi grapes; outside, sometimes a light sugar glaze

How to enjoy it. Serve it after a meal or on feast days, with homemade rosolio or a local sweet wine such as Aleatico. The sugar glaze helps it keep for longer.

Production areas

Apulia

Season

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