Faldacchea is an almond dessert that has its roots in the Apulian tradition. It was born at the beginning of the twentieth century in the kitchen of the guesthouse of the suppressed Monastery of the Poor Clares of Cassano. Here, the nuns ran workshops for young girls from the surrounding area, dedicating themselves to the needy. A young woman from Turi spent part of her youth in this place and together with the nuns of the Sacred Heart of Jesus developed the Faldacchea recipe.
When she returned to Turi, the girl delighted the palates of her fellow citizens with the goodness of this one-of-a-kind dessert.
Faldacchea can be compared to a treasure chest: it contains, in fact, a heart of sponge cake covered with a creamy almond mixture, enclosed in a chocolate glaze. Compared to traditional almond desserts, it requires a completely different preparation process.
Faldacchea, in fact, remains moist and soft, not hard and dry like most almond pastries found in Italy.
This is due to the fact that it is not cooked in the oven, but rather on fire, an element that gives the dough an unrivaled creaminess.
Traditionally, Faldacchea was covered with a white sugar glaze, today replaced by a more delicate and tasty chocolate coating. Over time, Faldacchea has acquired the definition of "bride's cake", because tradition dictates that it be given as a wedding favor, a sweet thought with which the spouses pay homage to the guests at their wedding ceremony. The heart of Faldacchea is the classic black cherry filling.