The addition of small, dry fruits to a baked dough-based dish provides a textural and nutritional enhancement. These additions are often scattered across the surface before or after baking, contributing a subtle flavor profile that complements existing ingredients. For instance, small black or white ovals sprinkled atop a Margherita variation can add a nuanced taste.
Incorporating these elements into culinary creations offers a variety of advantages. They can increase the fiber content, provide healthy fats, and introduce essential minerals. Historically, certain cultures have utilized similar components as a readily available and cost-effective way to enhance the nutritional value of staple foods. The practice aligns with contemporary dietary trends emphasizing whole, unprocessed ingredients.
