King's Scepter

King's Scepter is a savory puff-pastry stick that originated in Ruvo di Puglia, Italy, as a noble variation of the region's traditional bread snacks. The dish draws its name from the tapered, gilded shape of the pastry, which resembles a royal scepter. Key ingredients include flaky filo or puff pastry, locally sourced ricotta forte, prosciutto cotto, and a dusting of black truffle shavings; the filling is rolled tightly to create a striped interior when sliced.

What distinguishes a great King's Scepter is the contrast between the shatteringly crisp exterior and the warm, creamy filling. At **Mokambo** in Ruvo di Puglia—as documented by **Insider Food**—the pastry is fried in olive oil and finished with a light grating of aged pecorino, a technique that prevents sogginess while amplifying the umami. The truffle must be freshly shaved at service, not pre-mixed, to retain its aroma.

Regional variations exist across southern Italy. In Lecce, the scepter is baked rather than fried and filled with scamorza and sun-dried tomatoes. Near Bari, versions add a pinch of chile flakes and replace prosciutto with anchovy paste. Outside Italy, some gastropubs serve a sweet variant stuffed with Nutella and dusted with powdered sugar, though locals consider that a distortion. Mokambo’s rendition remains the benchmark, prized for its balanced saltiness and golden, airy lamination.