Today we bring you a traditional dessert from Puglia: Cartellate, featuring the recipe of our Cesarina Anna from San Quirico d’Orcia.
Traditionally, Cartellate are prepared mainly during the winter season, especially around Christmas. According to some, their shape is reminiscent of the halo or the swaddling clothes that wrapped Baby Jesus; others see a resemblance to the crown of thorns from the crucifixion.
These delicate, intricately patterned, fried pasta roses are an ancient dessert with origins shrouded in the mists of time, passed down from generation to generation.
This dessert can be enjoyed in many different ways. The most traditional method is to dip them in vincotto (a cooked grape must syrup), but there are many equally delicious variations, such as pairing them with chocolate or honey, or sprinkling them with almonds or colorful sugar sprinkles.
