CARNIVAL FESTIVAL, TRADITIONS AND FOOD CUSTOMS IN ITALY

At Carnival every joke is worth it... and every excess too! But have you ever wondered why? 
The reason lies in the etymology of the word itself which derives from "carnem levare", or to eliminate meat, and in ancient times indicated the traditional banquet of Shrove Tuesday during which one could enjoy caloric dishes at will in view of the deprivations dictated by the subsequent period of Lent.
 

In addition to the typical fried desserts, it was common practice to prepare substantial savory dishes such as the Carnival focaccia.

This focaccia, widespread in some areas of Salento (APULIA) with the necessary variations, is made with pork kept inside a soft, rustic pizza-type dough. To enrich the filling there are also onions, tomatoes and mozzarella, a mix of simple and timeless flavors that will satisfy body and spirit, just as tradition dictates