The Pugliese pettole

Christmas tradition in Puglia

December…Christmas traditions in Puglia it means always being at the table to taste many succulent lunches.

Among these traditions the “pettole” also called Apulian “pittule” depending on the area.

Extraordinary foods that fill the soul with aromas and flavors, giving so much happiness to those who taste them.

What are the Apulian pettole?

The Pugliese pettole they are tasty pieces of fried dough (of that golden fried food that is enchanted only by seeing its color): they are strictly served hot and can be both sweet (sprinkled with sugar) that you salt (filled with tomatoes, anchovies, capers, frankfurter, cod, tuna, pieces of parmesan).

They prepare themselves on the feast day of Santa Cecilia and during Christmas holidays.

Really yummy!

What is their origin?

It is said that a woman from Taranto on the feast day of Santa Cecilia, she was kneading the bread but she was captured by the sweet sound of the music of the Abruzzese shepherds and walked through the streets of Taranto forgetting the bread.

When he returned home he noticed that the dough had risen a lot and could no longer be used: she was sorry to throw it away and decided to form balls and fry them. They became “beautiful”, of a “colorful” golden and swollen to the right point.

Her children appreciated that improvised recipe and asked what it was called: Mom said it was “Pettel” referring to focaccia since in shape they resembled small focaccias. After all, the focaccia in Taranto is called “pitta“.

From here the famous ones were born “pettole” Puglia: cooked to perfection with a “fry fry” (as the Apulians call frying) perfect golden.

Excellent and loved by the Apulians of every province.

How they prepare?

Here is the recipe of the Apulian pettole:

Ingredients: 500 grams of flour, 250-400 ml of warm water, 1 teaspoon of sugar (for the sweet version), ¼ tablespoon of table salt, ¼ brewer's yeast.

Preparation: put the flour in a bowl, add salt and mix. Chop, on the flour, brewer's yeast, add sugar (for the sweet version) and dissolve the yeast with a little water. Knead with a spoon adding a little’ tepid water at a time until a homogeneous mixture is obtained. Leave to rise for 3-4 hours by covering the dough with a lid (or a tablecloth). Put plenty of oil in a pan and fry them.

P.S.: Remember that the softness of the Pugliese pettole lies in the strength you put into working the batter!

Conclusions

The pettole are much loved by the Apulians but…surely the peoples of the rest of the world will also like them a lot. So take a nice trip to the beautiful Puglia during the Christmas period and you can enjoy them according to your liking.

Sweet or savory? To you the choice…both types are fabulous!