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the sweets of Papanice made especially at Easter,
the "cuzzupe" and "pitte" and
at Christmas "crustuli" and
"tardiddri." The pitte are typically
Easter sweets although some also use them at
Christmas. The name derives from the pitta
"pita" which means crushed, it turns
out the pitta is made of sheets of wheat dough
that is crushed with a rolling pin and lying in a
metal pan and circular. The first puff is large
so as to cover the bottom of the pan, then
starting from the center will start with
riemprirla of circular sheets with them raisins
and almonds, view from the outside looks like a
rose. Once filled every space of the baking dish
with these girelle is baked at 180 degrees for
about an hour and a quarter. Some also use wet
with Vermouth, others add a little oil and some
honey. The
crustuli are fried pastries made with wheat flour
dough with liquid. After lighting fire to the pan
containing the oil, the women take a punch in the
dough, forming a circle above the boiling oil
they get off the dough which immediately forms
and inflates creating a vague circular shape.
These are eaten hot, dipped in sugar or honey and
then into another containing cooked wine.
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