The making and consumption of "scauniscu" in Pulsano have been a tradition lost in the mists of time, having touched the hearts of entire generations with its taste and aroma emanating from the old wood-fired ovens. The origin of the name and recipe can certainly be traced back to the arrival in Italy of the pan dolce schiavonico, a sweet bread made of semolina mixed with cooked grape must, softened with warm water, and enriched with roughly chopped almonds.
"Schiavonico" because it comes from Schiavonia, today's Dalmatia, a land with which our people had various exchanges, both commercial and economic, since the time of the Taranto Principality of Giovanni Antonio Orsini del Balzo in the second half of the 15th century. Mention of schiavonico bread is found in a letter from the Archbishop of Taranto Giuseppe Capecelatro, who was exiled to Naples in 1799 for his involvement in the Jacobin Revolution of those years. The prelate longed for Taranto's oysters, snuff tobacco ("l'erba santa"), and "pan dolce schiavonico," secretly requesting a good supply from his substitute Abbot Tanzi (from the volume "Variazioni Taccuinarie" by Cesare Mandrillo).
Over the years, schiavonico bread has changed in name, shape, and composition according to various local traditions and the availability of ingredients. However, semolina, grape jam, and almonds or dried fruits have remained constant ingredients. From the dough, with a typical biscuit-like thickness, pastries of around 10 cm are made, filled with local grape jam, almonds, and grated local citrus zest. Baked and enjoyed with delight by all taste buds.
