Today, the Tette delle Monache is strongly associated with Puglia, especially the Foggia and Gargano regions. Here, the recipe is handed down from family to family and each patisserie defends its own version.
A name that amuses - and a tradition that remains
Yes, the name means "breasts of nuns". Italians often play with the names of sweets - they love humour, exaggeration and subtle irony. But the important thing is this: the taste is absolutely heavenly. Imagine the airiest sponge cake that melts on the tongue, a light vanilla or whipped cream filling, a delicate sweetness, nothing heavy, nothing over-sweetened.
In Puglia, the filling is often prepared as Chantilly + mascarpone, so that the cream is soft, cool and only slightly sweet. Eaten slowly. And combined with bitter coffee, it's perfection itself.
What about the other regions?
Tette delle Monache has travelled through Italy and subtle variations have developed in different regions . In Abruzzo they are Sise delle Monache - 3 'domes' joined into one portion and in Campania, for example, Tette di Suora, which are similar to the Apulian ones, only smaller.
These are not copies, but related traditions - same philosophy, different hands, different dialect.
How they are prepared
The base is a light sponge dough (eggs, sugar, flour, vanilla, a little lemon zest). It is baked in the characteristic round shape, then carefully filled with cream, which must not be heavy or buttery.
Where to put them to make it worthwhile
In Puglia, it's best to look for small, family-run patisseries. They are often only sold in the morning - because they are fresh and disappear quickly. Ask for them at a pasticceria orpanificio (sometimes bakeries bake them too). If there are only a few left in the display case, you're in luck - it means they're loved by the locals.
