Carteddate Pugliesi al Vincotto

Puglia, Bari

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Origin

Puglia — Bari province and throughout Puglia, especially at Christmas

Description

Spiral-shaped fried pastry from Puglia made by rolling thin pasta dough (flour, olive oil, white wine) into strips, pinching at intervals to form a rosette shape, then deep-frying until golden and drizzling with warm vincotto (cooked grape must reduced to a syrup) or honey. Carteddate are traditional Christmas pastry in Puglia — their laborious shaping reflects the festive context. The dough must be rolled thin enough to be translucent; if too thick, the spirals become doughy inside. The vincotto's tartness balances the oil richness of the fried dough.

III

The Thread

—Fried ring pastries drizzled with syrup or honey — same festive fried dough tradition across the Mediterranean Spanish

—Rolled fried pastry soaked in honey and walnuts — structurally identical to carteddate in concept and execution Greek

—Sesame-enriched pastry folded into rosette shapes and fried, then soaked in honey — same rosette-and-syrup tradition with North African spicing Moroccan

Flavour Context

Crisp fried dough with deep, slightly tart grape-must sweetness; warming, festive, intensely southern Italian in character — the vincotto's complexity elevates what would otherwise be simple fried dough

Pillars V — VII

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