Fresh pasta, bread and pastry

Scarcelle (Easter biscuits)

Scarcelle: Puglia's Easter bakes with a whole boiled egg set in the dough

A sweet biscuit dough of flour, sugar, oil and eggs is shaped into rings, doves, plaits or bunnies, each holding a whole hard-boiled egg in place with strips of pastry. Families across Puglia bake them during Holy Week or the week before. They have been a traditional agri-food product (PAT) since 2001.

• A whole boiled egg at the heart of every shape, held by strips or braids of dough
• The ring is the oldest form: 'scarcella' itself means ring-shaped cake
• Finished with sugared confetti, coloured sprinkles or a sugar glaze

How to enjoy it. Bring it to the Easter table in March or April; to eat it you free the egg from its pastry, a gesture tradition reads as a sign of new life.

Production areas

Apulia

Season

[object Object]

The full story, sources and places on apulica.com →