The
confectionery tradition is, for the most part, simple and not very elaborated, based on easily available ingredients that the land offered. The products are, mainly, dry and of small dimensions, which allowed an easy transport and an easy consumption to the laborers during the working activities. Among typical sweets there are: •
Anginetti: glazed cookies in the shape of a
doughnut, flavored with
aniseed or
finochietto seeds. Known those of
Lauria and recognized as a traditional regional food product. •
Bocconotti: typical of central and southern Italy. In Basilicata they have a filling of
black cherry jam (or oranges) or custard. •
Calzoncelli: also known as panzerotti, chinulidd', cauzncidd (not to be confused with first course). Variety of
sweet ravioli fried or baked with different fillings depending on the place of production, generally made with chestnuts and cocoa. •
Cannaricoli: sweets typical of
Pollino area, prepared with flour, oil (or lard),
lemon juice and white wine. •
Cicerata: Christmas cake of central-southern Italy with different names. They are balls of fried dough arranged in a pyramid and covered with
honey. •
Nocetti: sweets made with eggs,
sugar and nuts, decorated with a lemon glaze. Typical of Trecchina and Maratea. • ''
Pan minisc' (or Paparotta''): typical sweet of the province of
Potenza; made of cooked
must, flour, sugar and spices. •
Pastarelle: milk
cookies with a simple preparation. They can be decorated with
codette. •
Pesche grigliate con gelato: peaches marinated in white wine and mint roasted, served with
ice cream,
raspberry sauce and
almond flakes. •
Rosacatarre: also known as scarteddate or crispedde. Fried sweets in the shape of a
rose, covered with honey. •
Scorzette: typical sweets of
Bernalda, prepared with egg white, sugar,
hazelnuts and covered with
dark chocolate. A variation replaces hazelnuts and dark chocolate with almonds and
white chocolate. •
Soppressata di fichi: typical of
Carbone with figs, almonds, walnuts and orange peel. •
Spumette: soft cookies from
Matera made with chopped almonds. In the Potentino area they are known as Spumini and have walnuts instead of almonds; those of
Cersosimo are certified as traditional food products. •
Strazzate: Strazzet in materanese. Christmas sweet with toasted and chopped almonds,
cocoa,
cinnamon and grated lemon. •
Taralli glassati: similar to anginetti, but larger in size and with irregular shapes, in particular those from Avigliano. A variant without glaze are the ficculi. •
Sospiri (or bride's cakes): They are oval shaped sponge cakes, filled with
custard or cocoa, and covered with icing. In
Stigliano they are also known as sweets without a name. •
Zeppole di San Giuseppe: sweets of the southern tradition. Fried pastries (or, rarely, baked) made with eggs, flour and sugar, garnished with custard and black cherries in syrup. == Wines, liquors and drinks ==