Preparation:
Pour the flour on the pastry board, add the oil, the wine, the
yeast, the salt, until you get a nice smooth dough. Leave it to
rest for 1 hour.
Divide it into two parts.
NCARTEDDATE:
roll out a thin sheet and with a toothed wheel make strips 3-
4 cm wide and 20 cm long.
Every 2 cm, pinch the strip to paste the edges; then roll it up
to make rosettes.
PURCIDDUZZI:
with the remaining part of the dough, make the rolls with a
diameter of about 1 cm and cut with a knife into small pieces
1 cm long.
Fry the carteddate and purcidduzzi in plenty of oil until
golden brown, turning them gently. Once fried, place them
on absorbent paper.
Separately, pour a large amount of honey in a pan over low
heat and when this is melted, add the purcidduzzi and the
carteddate, stirring very gently, so that the honey is
attacked on both sides.
Arrange them on a tray and decorate with pine nuts,
sprinkles and colored codette.
Do not store them in the fridge.

Preparation:
On the pastry board the 􀁹our is mixed with sugar, cocoa,
eggs, oil;
add the baking sacks for cakes and work to mix all the ingredients.
Then minced almonds are added and generously aromatized
with cinnamon, cloves reduced in powder and grated lemon
peel.
The dough is softened with white or rhum wine and the
meatloafs are shaped, which are slightly 􀁹attened, cut into
diamonds of the desired size and are placed on the plate of
the oven already greased with oil and 􀁹oured.

Preparation:
Salt cod must be soaked in cold water at least three days
before you intend to consume it, taking care to change the
water as often as possible. It is an indispensable operation
because it allows the 􀁸sh to be deprived of the excess salt
used to preserve it.
Once the necessary time has passed, wash it thoroughly
under running water, remove the skin and cut it to obtain
some 􀁸llets. At this point, pour olive oil on the bottom of a
baking sheet and lay the 􀁸llets of cod.
Then, devote yourself to the potatoes, which must be cut
into thin slices. Slice the onion, chop the cherry tomatoes
and chop the garlic and parsley. Add everything in a bowl
and mix with olive oil. Finally, add salt and pepper and add, if
necessary, the quantity of chili you prefer.
In another container mix the grated pecorino cheese and
breadcrumbs. Pour the tomatoes, potatoes, black Pugliese
olives and onion over the cod, then cover it all with the mix of cheese and breadcrumbs. Fill the pan halfway with water,
take a round of oil and bake at about 190 degrees for at least
an hour.

Preparation:
1- In a bowl pour the flour, form a hole in the center and
crumble the yeast.
2- Then add the sugar to facilitate leavening.
3- Add the lukewarm water a little at a time and knead.
4- When the yeast is well incorporated add salt and olives.
5- Work the dough quickly, with a movement from bottom
to top, to incorporate air, for at least ten minutes.
6- The result will be a soft and sticky compound, so do not
be scared.
7- Let it rise in a warm place and covered with a damp cloth
for at least 3 hours.
8- Remove the mixture with a spoon and fry the combs in
hot oil (170 ° C), turning them several times during cooking,
until they are swollen and golden.
9- Drain on absorbent kitchen paper and serve hot.