Apulian wine pairing

There is only one vine, and only one wine with the same name, that unites all the sweet wines of Apulia: Aleatico.
The only CGDO for a sweet wine is Primitivo di Manduria Natural Sweet.
And do not forget to try the pleasure of combining this Easter cake with the famous Moscato di Trani.


  • 00 Italian flour Kg 1
  • Caster sugar gr 400
  • 6 Eggs
  • Baker’s Ammonia gr 10
  • Extra virgin olive oil gr 50
  • Medium Sweet white wine how much does it absorb
  • 1 Lemon (untreated)
  • Jazzies gr 20
  • 1 egg (for polishing)
  • 6 Boiled eggs


In a small saucepan, heat the wine and sugar until melted.

Make a well in the sifted flour, add the warm wine, the olive oil, the eggs, the grated lemon zest and the baker’s ammonia, mix all together until a smooth and soft dough is obtained. Leave to rest for an hour. Roll out the dough to a thickness of two centimetres. Put on the dough the desired mould made with the cardboard (basket, doll, dove), put a hard-boiled egg on top, fitting it over the desired shape and brush with a beaten egg. With the tip of the scissors pinch the dough to create a sort of embroidery. Then you can add some intertwined strings of dough and complete with jazzies and candies. Bake at 180° for about 15 minutes.


Popular tradition unites Apulia with nearby Basilicata and Calabria through this traditional Easter cake which, in the three regions of Southern Italy, indicate the same thing with different names: a large biscuit made of dough cleverly woven into various shapes.
In various Apulian dialects, from north to south, we find it with the sinuosity of a doughnut that can be shaped like a rooster, a doll, or a basket, or even a dove, a bunny. Everyone can decorate the so-called scarcedda in their own way, even with chocolate or sugared almonds. On each of these cakes stands an egg imprisoned by the braid of dough. It seems that freeing the egg symbolizes liberation from original sin.


Master chef and executive chef Michele ERRIQUEZ