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Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
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