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Written by Lucrezia Worthington
modified 6 March 2025
3 min. read


While Puglia might be best known for its rugged coastline, ancient olive groves, and sun-drenched orecchiette, the region’s sweet side is every bit as enchanting.

Here desserts are an art form rooted in centuries-old traditions, showcasing the finest local ingredients and an undeniable passion for dolce fare. Simply imagine the older generation baking away in their little country homes, preparing for long leisurely lunches - these always ended with an espresso and an abundance of desserts. From crispy pastries to creamy delights, here are five iconic treats you must-try when visiting the beautiful region of Puglia.

1. Pasticciotto

Although many associate the Pasticciotto to Lecce, it’s actually born in Galatina in the 18th century. This oval-shaped shortcrust delight is filled with lemon-tinted custard cream, baked until golden, and served warm. It’s the perfect morning delight that pairs perfectly with a frothy cappuccino. Legend goes that the pasticciotto was first created as a “make-do” dessert, born from leftover pastry scraps. Its popularity quickly spread, and today, it’s one of Puglia’s most beloved desserts. While traditional custard is the classic filling, you’ll also find variations with chocolate, pistachio cream, and amarena cherries. For the most authentic experience, head to Pasticceria Ascalone in Galatina, where the pasticciotto was first born. However in Lecce, you can also sample this at Pasticceria Natale.

2. Cartellate

If Christmas in Puglia had a taste, it would be cartellate. These delicate, rose-shaped pastries are made from thin strips of dough, coiled and fried to golden perfection before being drizzled with vincotto—a sweet, syrupy reduction of cooked wine must—or honey. The result? A dessert that’s crunchy, sticky, and simply indulgent. While vincotto remains the quintessential topping, you’ll also find more contemporary versions dusted with powdered sugar or dipped in chocolate. To try them year-round, stop by Antica Pasticceria Salentina in Lecce or Pasticceria Martinucci in Gallipoli.

3. Zeppole di San Giuseppe

Oh dear, these may just be one of the most addictive sweets in Puglia (if you have a sweet tooth). Deep-fried or baked, topped with creamy crema pasticcera and a dollop of amarena cherry, zeppole di San Giuseppe are Puglia’s celebratory dessert for Father’s Day (March 19th). But these light-as-air pastries are so beloved that you’ll find them in bakeries and patisseries well beyond the feast day. The dessert takes its name from Saint Joseph, protector of fathers and workers. Traditionally, zeppole were fried in lard over an open fire, giving them their signature crispy exterior. Today, they’re a little lighter but no less delicious. For the ultimate indulgence, visit Pasticceria Natale or Caffè Alvino in Lecce.

4. Sporcamuss 

Sporcamuss takes its name from the phrase "sporcare il muso," or "ù muss”as they say in Apulian dialect, literally meaning "to dirty the mouth." This is because with every bite, its delicious creamy, custard filling spills out, smudging your face. These little bites of goodness are made with two layers of puff pastry and filled with cream, like a little sandwich, and dusted with powdered sugar. Sporcamuss originates from Bari, and if there’s one place we suggest trying, it would be at Al Sorso Preferito, a restaurant which is said to have been the inventor of this pastry.

5. Scarcella Pugliese

The scarcella Pugliese is a traditional Easter dessert from the province of Bari, deeply rooted in local culture and symbolises good luck and renewal. This treat is a sweet, soft pastry flavoured with a hint of lemon zest or vanilla. It’s later shaped into various festive forms such as doves, hearts, baskets, or rings and decorated with colourful sugar sprinkles. Also, in its most iconic version, the scarcella features a hard-boiled egg nestled in the center of the dough, secured with criss crossed pastry strips.

Do you also want to discover Puglia? Have a look at our holiday villas in Puglia here.

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Lucrezia Worthington

I am a Travel Journalist and Content Creator born in the UK, made in Italy. It is in fact in Italy that I have settled down, travelling to Umbria, Puglia and Sicily on a frequent basis. Although it seems as though I was always destined to work in the travel industry (I took my first flight at the age of 3 weeks old), I wouldn't have had it any other way. I love discovering, exploring and sharing the beauty of this world, and specifically, of our country: Italy.

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