Here’s how I finished my Scarcella — a humble Easter “bread” from Puglia, gently sweet and perfect with milk or a sweet wine.
After shaping, I brushed it with egg wash, then with simple syrup as soon as it came out of the oven.
I decorated some with edible flowers – arugula flowers and yellow wood sorrel from my garden because they grow abundantly, geranium because it reminds me of Italy’s flower-filled balconies and piazze, and lavender, for its beautiful scent and color.
Others I kept traditional, with sugar sprinkles.
Recipe on Substack • Link in Bio