Puglia Know How | seasonal Sasanelli

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The best of Puglia on a plate

Puglia has become famous internationally for its stunning beaches, rolling olive groves, medieval white towns and wonderful food.

Our region's cuisine is referred to as la cucina povera translating as “peasant food”, though it now symbolises simple but inventive dishes using seasonal, locally produced and fresh - always fresh - ingredients.

The Big Gay Podcast from Puglia guides to food in Puglia. Brought to you by gaypugliapodcast. Pasta with squid, in squid ink.

 

Seasonal Sasanelli

Sasanelli biscuits are typical of the Gravina area but are now popular throughout the Murgia.

We seem to have pastries and cakes for all festivals and Sasanelli are no less festive. Their spiced scentedness of cinnamon and cloves give away that these are made at Christmas time. We start serving them from the day of the dead through to Christmas.

We love eating biscuits with sweet wine, but the very distinctive aroma of Sasanelli mean they can be enjoyed with a good primitivo or negroamaro from Salento.

This recipe comes from our own panificio.

Picture from BariToday

 

Ingredients

200ml vincotto
500g flour
30g unsweetened cocoa powder
10g bakers ammonia (baking soda can be used)
Grated orange and lemon peel
1tsp ground cinnamon
1tsp ground cloves

Method

  1. Warm up the vincotto until it is lukewarm. Dissolve the bakers ammonia/baking soda.
  2. Add the other ingredients to a large bowl and start kneading, gradually adding the warmed vincotto.
  3. The dough will be firm and sticky. Work it with your hands for about 10 minutes.
  4. Add a thin coating of flour to baking sheets and with a teaspoon drop a ball of dough in your hand, roll it into a ball and drop it on the baking sheet.
  5. Bake at 180C for 10 minutes, but keep an eye that they don’t burn.
  6. Remove and allow to cool.

You can add an almond to each biscuit before baking.

Enjoy!

 

 

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