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Editoria
Guida agli eventi della<br />Settimana Santa in Puglia<br /><br />Copie esaurite in attesa di ristampa

Guida agli eventi della
Settimana Santa in Puglia

Copie esaurite in attesa di ristampa
 
MOLFETTA E IL SUO VENERDI SANTO

MOLFETTA E IL SUO VENERDI SANTO
 
DE PASSIONE DOMINI NOSTRI JESU CHRISTI SECUNDUM MELPHICTAM

DE PASSIONE DOMINI NOSTRI JESU CHRISTI SECUNDUM MELPHICTAM
 
IL VENERDI' SANTO A VICO DEL GARGANO IL VENERDI' SANTO
A VICO DEL GARGANO
scarica pdf
La Memoria dei Gesti nei Sepolcri LA MEMORIA DEI GESTI NEI SEPOLCRI
DI VICO DEL GARGANO
scarica pdf
 

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Rai Puglia

Aeroporti di Puglia

A unique and authentic wind and food taste tpour to discover Apulian ancient culinary specialities till today: this is what tourists enjoy in Apulia at Easter time.

A unique and authentic wine and food taste tour to discover Apulian ancient culinary specialties preserved genuine till today: this is what tourists will enjoy in Apulia at Easter time. A world of deep emotions and genuine tastes born from the passion for our land and love for our origins, that date back to the period when Normans first and the Swebian Emperor Frederick II, later, fell in love with the beauties of this land. The typical dishes and above all the desserts of the Holy Week are numberless. Most of them evoke metaphorically, for shape or composition, important elements of the symbolic imaginary. Many are the meals prepared with eggs both in the kneading and in the serving. The most famous is the so-called 'scarcella', a typical Easter cake made with flour, eggs, sugar, and extra virgin olive oil. After stretching the dough, this is shaped in various way and garnished with a row egg with a well-washed shell and dough stripes. Lamb-shaped food is very typical for Easter culinary tradition: delicious and tasty is the lamb-shaped cake made with almonds, sugar and glaze. Since the ancient time, young lovers exchange these cakes on Easter Sunday. As regards Easter main meals, apart from the traditional lamb, many dishes combine land and sea products cooked in a very simple way, mirroring the genuine characters of the Apulia inhabitants.
The poor origins of Apulia, in fact, have led its inhabitants to invent recipes using land and sea products in original ways. Wheat, olives, vines, aromatic herbs, tomatoes, fish, sea food, and almonds, when combined together, have originated some delicious typical dishes which have enriched the Easter time gastronomy: especially in the past when frugality and parsimoniousness were not a voluntary choice, but the result of old poverty, opposed to the aristocratic rulers' richness or to the cuisine of the bourgeois palaces.