FALDACCHEA OF TURI, LOVE IN EVERY BITE

It is a sweet whose origins lie in the etymology of the word Faldaccherìa, a Spanish term used as early as the 17th century in convents to refer to desserts made with eggs and sugar. The Turi version as we know it today is the result of a refinement in the early 20th century of an older recipe, passed down by a young woman from Turi who spent part of her youth with the nuns of the Sacred Heart of Jesus in Cassano.

The perfected recipe features the skilful use of almonds, egg yolks, and sugar to create an almond marzipan, cooked to achieve unmatched creaminess. Inside, there is a core of sponge cake soaked in homemade Alchermes liqueur and filled with sour cherries. Traditionally, the outer filling was made with giulebbe or naspro sugar, though in more recent times it has sometimes been replaced with white chocolate, which is milder and less sweet. The decoration remains unchanged, featuring coloured sugar threads known as scherzètte.

A unique dessert that delights the palates of its many admirers, the Faldacchea has over time acquired the title of “bride’s sweet,” as tradition dictates it is given as a favour to guests at weddings. Since 2022, it has been recognised with the PAT mark by the Ministry of Agricultural Policies, and from 2023 it holds a collective trademark with the Ministry of Enterprises and Made in Italy, a recognition aimed at protecting its name, recipe, production guidelines, and designation of origin.