The dessert was the food of the party for antonomasia and indeed all the typical sweets are tied up to the cycle of the festivities of the year. S. Giuseppe is celebrated with the "zeppole", pasta's buns fried and after flavored with cream and candied of amarena. To Easter, here is it "squarcella", a bun covered of icing of sugar with various decorations. The tradition wants that prepare it with an odd number of eggs and that am given it in sign wish children and the fiancés. In the gastronomic tradition dauna, there is even a dessert for the corpses, and it is the so-called one "cooked wheat" or dialectally "cicc cuott", that is an ancient dessert and that according to some it would sink even its origins in the Saracen culture. Certainly that table hips, Head him to her it shows crossroad of cultures and people. The dessert is to base of boiled wheat and then flavored with cooked wine (what it is another local culinary peculiarity), and then cinnamon, candied, chocolate in pieces, walnut-trees, grains of pomegranate. A pleasure for the sight, over that for the palate. Always winter it is the sanguinaccio, that is the test tried of the ancient motto that wants that of the pig everything is used, and you doesn' throw away him nothing. The basic ingredient is note the blood of the pig, picked during the killing of the animal, and flavored jewel with sugar and cocoa. Christmas, exults finally of colors and of tastes. You goes from the almonds "you land" or "you land", on whose philological origin is disputed for a long time. "You land" for their form, or "atterrate" for the dark color, that it remembers the earth. While him discetta, doesn't stay that to taste it: they prepare him toasting the almonds and then covering it with fused chocolate to bagnomaria. Simple but enthusiastically. Less simple they are the cartellates: to base of thin pasta, mixed with the wine white and fried and finally seasoned by abundant cooked wine. And anchors the pants: pasta is the same one, but this time is full of mustard of grape or from a purea of sweetened ceci (this also seems, homage, to ancient Saracen roots) and finally wet with cooked wine or honey. Finally her "pizza seven layers" typical of Cerignola, an authentic monument, because the thin layers, have to be really seven, and among the one and the other suits us the bendiddio: minced walnut-trees, chocolate, sugar and who more it has of it more puts of it. The more dessert typical of the days of Easter, besides the big ones set sweetens them, white of gileppe, it is it "scarcella" or "squarcella". The meaning of the name him he is able, perhaps, to find in the verb "scarcerare", that pointed out as the man, with the baptism, was freed by the original sin. If to this the important custom is added by the Germanic people to give in the day of Easter the egg, here is the scarcella, sweet of base flour pasta, sugar, eggs, oil, etc.. It has the form of dove, basket, heart etc., where are imprisoned, with some crosses of pasta, of the eggs with the whole hull. In the Salento these eggs have to be, traditionally, in odd number, because these numbers have virtue propiziatrici. In some places the eggs reach, even, the notable number of 21 in a sweet only, that is given by the fiancées to their halves to reciprocate the blessed palm.

PREPARATION OF THE "SCARCELLA"
To mix the flour with the yeast and to prepare it to fountain on the spianatoia, to add the sugar and the peel of lemon, to set to the center the oil, the egg and some lukewarm milk, to gently mix and eventually to still add some milk. To work the pasta for about ten minutes, to divide it in three parts, to work it thin to get some cylinders and to weave them. With the braid to form a ciambellone or an eight and to put it in an oven baking-pan anointed, to lean pressing up to that they are not inserted in the pasta two eggs with the hull. To cook in oven preheated for a scarce hour or however up to that pasta appears crush and gilded. To leave to cool and to remove from the tortiera.
To prepare an icing mixing in a terrina the egg white and the juice of lemon, adding therefore the sugar to veil few for time, mixing with a wood spoon and avoiding that they are formed some clots. I mix him it has to result dense but flowing, to uniformly brush it on the "scarcella", without however to cover the two eggs, at the end and before the icing is curdled to sprinkle some colored bonbons.

PREPARATION of BISCUITS CASERECCI
To mix eventually adding the thin milk to get an I mix soft, to give form of
polpettone and, before putting in preheated oven, to brush with a yolk of beaten egg, to half cooking to remove from the oven and to cut to wide slices a finger. To put again in oven the biscuits so gotten for ending the cooking.