Apulian Scarcella: tradition and flavour

The Apulian Scarcella is more than just an Easter cake; it is a symbol of tradition, culture and love of conviviality that characterises Apulia. This cake, typical of Holy Week, is distinguished by its shape, often decorated with hard-boiled eggs, a symbol of rebirth and new life. Its fragrant texture, obtained thanks to simple but carefully chosen ingredients such as flour, sugar, extra virgin olive oil and milk, makes it perfect to be eaten during Easter breakfasts or as a special gift to share with friends and family.

The scarcella is not only a treat for the palate, but also an opportunity to hand down old recipes from generation to generation. Every family has its own version of the Apulian scarcella, enriched with little secrets that enhance its unique flavour. Some prefer to add lemon peel or vanilla to the dough for an unmistakable aroma, while others prefer elaborate decorations with coloured icing and sugary confettini.

Ingredients of the Apulian scarcella

The Apulian scarcella is a traditional Easter treat that captivates with its authentic flavour and simplicity. The basic ingredients of the scarcella are few but carefully chosen to guarantee a perfect result: flour, sugar, eggs, olive oil and milk. The flour, preferably type 00, ensures a soft and crumbly texture. The sugar sweetens the dough just enough to enhance without overpowering the natural flavours of the other ingredients.

Eggs are essential not only for the structure of the dough but also for the final decoration: they are often used whole on the surface as a symbol of fertility and rebirth. Olive oil, an essential element of Apulian cuisine, gives the scarcella a unique fragrance and unmistakable taste. Finally, the milk softens the dough, making it even softer to the palate.

But what really makes Apulian scarcelle special is the addition of natural flavourings such as lemon peel or vanilla essence, which give them a delicate and inviting aroma. For those who want a richer variant, the dough can be enriched with candied fruit or chocolate chips, making every bite an unforgettable experience.

Choosing fresh, quality ingredients is crucial for a perfect scarcella. That is why we have selected the best local products in our e-commerce, ensuring that your every purchase is synonymous with culinary excellence. Don’t miss the chance to bring one of Puglia’s best-loved traditions to your table: buy the ingredients to prepare your Easter scarcella now!

Scarcella Pugliese Stuffed with Jam

Ingredients:

For the dough:

• 500 g 00 flour
• 150 g sugar
• 100 ml milk
• 100 ml extra virgin olive oil
• 8 g baking powder
• Grated zest of 1 lemon
• 1 teaspoon vanilla extract (optional)
• A pinch of salt

For the filling

• 200 g jam (apricot, cherry, fig or whatever you prefer)

To decorate:

• Coloured sugars or sprinkles
• Brown sugar or almond granules (optional)

Procedure:

1. Prepare the dough

In a large bowl, sift the flour with the baking powder and add the sugar, salt and lemon zest. Make a well in the centre and add the eggs, oil and milk.

Mix with a fork and then knead by hand until you obtain a soft, homogeneous dough. If it is too sticky, add a little flour, but do not overdo it to avoid making it too hard.

Let the dough rest covered for 15 minutes at room temperature.

2. Roll out and stuff

• Divide the dough into two equal parts.
• Roll out the first piece on a floured pastry board, creating a layer about half a centimetre thick.
• Spread the jam evenly, leaving 1 cm of free border to seal well.
• Roll out the second piece of dough and place it on top of the filling.
• Press the edges well to seal (you can help with the prongs of a fork).

3. Decorate and bake

• Beat an egg and brush the surface of the scarcella.
• Add coloured sprinkles or almond granules for a more decorative effect.
• Bake in a static oven preheated to 180°C for 25-30 minutes, until golden brown.

4. Serve

Leave to cool before cutting to prevent the jam from escaping.

Variants and advice:

✅ For an even more delicious touch, you can replace the jam with Nutella or ricotta cream.
✅ If you want a softer version, use half butter and half oil in the dough.
✅ You can give the scarcella different shapes: doughnut, heart, dove or Easter bunny!

Regional variations and presentation tips

The scarcella is a traditional Apulian cake that, although its origins are rooted in the region, has undergone several regional interpretations over time. Variants of the scarcella can be found all over Apulia, each with its own peculiarities and unique flavours. For example, in the Salento area, a simpler, less decorated version is preferred, focusing on quality ingredients such as localextra virgin olive oil. In other areas, such as the province of Bari, the scarcella is often enriched with coloured sugared almonds and hard-boiled eggs embedded in the dough, a symbol of rebirth and fertility. For those who want to bring a personal touch to their Easter table with Apulian scarcelle, the advice is to play with the shapes: from traditional doves to woven baskets to the more modern hearts or stars. The important thing is to maintain tradition by adding that artistic touch that makes each scarcella unique. Also, for a flawless presentation, place your creations on a serving platter decorated with olive branches or fresh flowers to evoke the spring atmosphere. Buying the ingredients to make these Easter delicacies on our site will guarantee you unbeatable quality and freshness. Not only will you have access to selected products directly from Apulia, but we will also provide you with useful tips on how best to prepare your scarcelle pugliesi recipe.

Take advantage of our exclusive offers to make your Easter not only delicious but also full of tradition and authenticity.

Happy Easter and bon appetit! 🐰🌿

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