The Sasanello is a typical dessert of the Murgia, particularly of the Gravina area, which is prepared in the All Soul's Day period and for feasts and celebrations in general, especially for Christmas. The biscuits have a rustic rock-like shape but they are among the most palatable and refined desserts in the Apulian tradition. They have a very dark colour, soft consistency and a unique and unmistakable taste. They are made with flour, sugar, vincotto, grated orange peels, cinnamon, cloves and cocoa. They can sometimes be found covered in a thin almond layer. In the past, the vincotto was prepared from grape juice freshly harvested and then left to settle.

The next day, the most clear part of the juice was collected, poured into a container with a handful of ashes and put in a small cotton bag to rest for one night. In the morning, the mix was put in a pot and left to boil until it became dense. Today we use fig vincotto (syrup), which blends in well with the original recipe. The biscuit, typical of the Apulian tradition, presents itself as rather round, dark and of a soft consistency.

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