The etymology refers to Arabic "giulab, rose water, but also to the medieval Latin" gileppus "(GILEPPE aromatic). It is said that in the wedding of Alfonso d'Aragona, Duke of Bisceglie, and Lucrezia Borgia, the Poor Clares of the Monastery of St. Luigi turn out for the first time a sweet pleasant, worthy of royalty, filled with cream or jam and covered with giuleppe. It awaited the arrival of the "duchess" in his city, but the wait was long and unnecessary as Lucrezia went there. The nobles of the city so sighed for failure Coming and the "wedding cake" became from that moment the "sigh". For the preparation, before you separate the yolks of eggs that album, both are beaten separately, very well in a copper pan.
With the addition of good flour and a little sugar it forms a dough, which worked well until it is soft. The mixture placed in the cone of fabric, shape the sighs that, after being fired, are filled with cream and coated naspro (giuleppe), made with beaten egg white, sugar and lemon zest.
From: www.prolocobisceglie.it
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