Recipe(tried): Regarding the Barese Cartellate / Carteddate

This question is in regards to the cartellate recipe. First I want to say that yr story of the history of this pastry is true. My personal thought is that it was created specifically for the vincotto. That explaines the strange shape and the pockets or scoups or little boats that are twirled around. Some say it looks like a rose or a nest or the crown of Jesus. This ancient pastry is trully a piece of art & genius, a real master pc. which will always be treasured by the Barese & Pugliese.
I must say though that the other versions with the honey or with nuts or even with marmalade are all copies, replicas because they did not have honey at the time of San Nicola. It was the roman monks that first made the vino-cotto & cotto di fichi sechi. Anyway the other versions just don't make sence and are not authentic because the are not soft enough you can bruise and hurt yourself when shewing it, it just does not feel right with the honey, it's not ment to be.
Finally, my question is, WHY ARE THERE OTHER NAMES PUT TO THIS PASTRY JUST BECAUSE IT'S ANOTHER VERSION, WHERE DO ALL THESE COPY- CATERS COME FROM, WHY CRUSTOLI, FRINZELE, SCATAGGHIATE, CARAGNOLI, I MEAN DO YOU EVER HEAR OF THE CANNOLLI HAVING SO MANY OTHER NAMES JUST BECAUSE IT HAS CUSTARED OR CHEESE OR CHOCOLATE CHIPS, THEY JUST CALL IT CANOLLI WITH CUSTARD AND CANNOLLI WITH RICOTTA , THEY DON'T CHANGE THE NAME, SO WHAT'S UP WITH THAT ?
I'm just interested to know yr opinion that's all.
Thank you for yr attention.