As I previously said, I belong to a wonderful Facebook group of Italian Ambassadors of Good Taste who have found themselves in different parts of the world. We share recipes which are typical of the countries we now live in, but also we like to go back to our origins, and introduce Italian food into the culture of places that have welcomed us. A couple of days ago, one of us posted a video of a recipe for Castagnelle, from the region of Puglia, or Apulia.
Castagnelle are usually prepared in the Apulian tradition and, in particular, in the typical cuisine of the Foggia area and the Bari area, especially during the Christmas period. These sweets called castagnelle or castagnedde belong to the so-called “poor” tradition and are prepared with almonds, flour, cinnamon, cocoa, and citrus zests, kneaded and baked, all within an hour. I used vegan chocolate and Silk creamer, so I was able to make then not only gluten-free, but vegan too.