One of our favorite things to do when we travel is to try local dishes and , if possible, document the “making of” process. We’ve been lucky to witness the “making of” Casatielli e faralli, one of the traditional sweets from Puglia and which is eaten only for Christmas. Well, we had it on the third Sunday of Advent.

What I absolutely loved about it was the taste of anise, which is a spice I am fond of! The recipe includes 2 tablespoons of anise seeds and 1/2 cup of sambuco (which is anise liqueur).

White flour, sugar, rising agent (baking powder and yeast) also go in the mixture, alongside white sweet wine (1/2 cup) and olive oil. Once the ingredients are mixed together and the dough is worked to perfection, it is divided into balls which end up in a lovely braided shape. And by the way, traditionally the braids are made into round shapes.

The braids are then left to raise , in a warm place, for at least 15 hours. In general, the dough is done in the afternoon to allow it to rise by the next morning when it is baked.

They have a hard texture and can last for days stored in paper bags (so they don’t get harder and impossible to eat).

Kitchen utensils needed to make this dish:

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