21.3.25

PROPATI DELLA ZITA RECIPE –TRADITIONAL SWEET- PUGLIA | SEDICIPUGLIA Clementina

Some desserts carry the scent of home and the warmth of celebrations, telling stories passed down from generation to generation. Propati della zita are more than just a sweet treat: they symbolize unity, prosperity, and celebration, deeply rooted in Puglian culinary tradition. Prepared for weddings, they evoke love and care, kneaded by hand while the scent of cinnamon filled the narrow streets, announcing special days ahead.

Today, making propati is a way to reconnect with tradition — a celebration of simplicity and authenticity. Every bite tells the story of a land, a time, and a love that renews itself every time this dough is shaped. To prepare propati della zita means to keep alive a tradition that, despite the passing of time, remains in the hearts of those who still believe in authentic values and the beauty of simple things.

The magical scent of cinnamon

The warm aroma of cinnamon, the oven heating the house, and the sweet anticipation: Propati della zita embody the spirit of an ancient celebration. Originating from San Giovanni Rotondo, this soft and spiced sweet is lovingly prepared for weddings, symbolizing sweetness and best wishes for the couple. Every family preserves its own version, making this tradition truly unique. Though propati are strongly associated with weddings, they are also commonly prepared for Easter and other festive occasions.

If you’d like to taste a piece of this ancient custom, here’s a smaller version of the recipe, perfect for preparing just 4 propati.

If you need a traditional wedding quantity, click here.

This recipe has been simplified in ingredients and portions, ideal for anyone making propati for the first time! It’s one of those beloved recipes I keep close to my heart — an ancient tradition I’m happy to share. As my mother always says: “Learn the craft and save it for later! Let’s get started.”

Ingredients for 4 Propati della Zita

• 350 g all-purpose flour (00)

• 150 g granulated sugar

• Grated zest of ½ organic lemon

• 1 large egg

• ½ packet of vanilla powder

• ½ packet of baking powder (minus a pinch)

• 20 ml extra virgin olive oil

• ¼ tablespoon of ground cinnamon

• 50 ml dry white wine

Step-by-step preparation

1. Wine syrup

In a small saucepan, boil the white wine with half a lemon and 75 g of sugar for about 5 minutes, until the sugar is fully dissolved. Remove from heat and let cool.

2. Beat the egg and sugar

In a bowl or stand mixer, beat the egg with the remaining sugar until the mixture is pale and fluffy.

3. Dough

Switch to a dough hook (or knead by hand) and gradually add the sifted flour, olive oil, vanilla, cinnamon, lemon zest, and baking powder. Slowly incorporate the cooled wine syrup and mix on low speed.

4. Knead by hand

Transfer the dough to a floured surface and knead gently until it becomes smooth, elastic, and slightly sticky.

5. Shaping the propati

Divide the dough into 4 equal portions (about 300 g each). Shape each portion into a cylinder and form a ring. Place on a lightly greased and floured baking tray.

6. Baking

Preheat a fan oven to 200°C (392°F). Bake for 15 minutes, then reduce the temperature to 180°C (356°F) and continue baking for another 15 minutes until golden brown.

You can also make 3 larger propati (about 400 g each), but you’ll need to increase the baking time. Personally, after testing many versions, I prefer the 300 g format.

Tips and Storage

Propati can be stored for up to a month in food-safe plastic bags. Tradition has it that they’re prepared well in advance, even 15 days before weddings or holidays.

What Do They Taste Like?

The first bite fills your mouth with the warm, nostalgic scent of cinnamon. It’s sweet, but not too sweet, with a subtle spicy note that lingers pleasantly. It’s the kind of dessert that surprises you—simple yet rich in flavor. Traditionally, propati are dipped in wine for an even fuller, more comforting taste.

Preparing propati della zita is a way to bring authentic Puglian tradition to the table.

Sedicipuglia with Clementina is a blog about traditional Apulian and Italian cuisine, featuring recipes and culinary stories.

🔎 You Might Also Like

If you enjoyed this traditional Puglian recipe, you might also like:

👉 Traditional Canestrello Recipe from San Marco in Lamis (Italy) – A sweet, symbolic dessert from another beloved town in the Gargano area. Perfect for Easter or festive occasions.

📌  TAGS 

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