Ceglie Biscuit

This post is also available in: Italiano (Italian)

In the territory of Ceglie Messapica, there are over 40 different types of almonds, however, now reduced to a few specimens. The Californian almond has massively beaten the competition, as it has also happened in Sicily and in the Middle East: grown with industrial techniques, massively sprayed with pesticides and anti-mould substances, as well as very soft and easy to work with, it usually hits the international world markets at incredibly low prices, especially when compared with local and endemic varieties.

Yet the Brindisi area has always been a most suitable land for almond cultivation, as already documented by Vincenzo Corrado in 1792: two centuries ago, in fact, these very lands were famous also for their excellent almond groves.

It is no coincidence that in Ceglie Messapica, a particular biscuit made with almond has been produced for hundreds of years; it’s the so-called “piscquett’l”. Its dough is made with almond and cherry or grape jam, adding lemon and coffee fragrances, then coated with a sugar and cocoa glaze. Other ingredients used for the preparation are honey and eggs.

The biscuit has a roughly cubic shape, while its colour depends on the actual presence of the cocoa-based glaze. The icing gives the biscuit a brown colour and facilitates storing – especially when it comes to its internal softness.

All the residents of Ceglie seem to love these great biscuits, especially on festive occasions; they’re also always present in party favours.

This post is also available in: Italiano (Italian)


Ceglie Messapica(BR)

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