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Another typical specialty of this Apulian village is the fecazzèdde di murte, small flatbreads made with type 0 flour, oil, and potatoes, without tomato.

Focaccina dei Morti – All Souls’ Day Focaccia

LA FOCACCIA DEI MORTI, TRADITIONAL TREAT

Another typical speciality of this Apulian town is “fecazzèdde di murte”, small focaccia breads made with tipo 0 flour, olive oil, and potatoes, without tomato. Traditionally, they are eaten simply by the people of Turi on 2 November, the Day of the Dead, and are usually accompanied by recòtte ascuànte (strong ricotta) or various chenzèrve (preserves), and more recently also with tuna and capers.

This tradition reflects the quick, frugal meal enjoyed by the people of Turi on that day, allowing them to take part in the 3:00 p.m. procession, which sets off from the Church of Santa Chiara, home of the Archconfraternity of Purgatory, and proceeds to the Municipal Cemetery, where the Office of the Dead is celebrated.

In recent years, local bakeries have continued to prepare these authentic delicacies even beyond the traditional octave of the dead, making them available for much of the month of November.

Flavors that tell a story

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