The puccia and a typical product of origin Pugliese, like a sandwich.



Technology Operation: impasta the flour with yeast and a pinch of salt dissolved in warm water to obtain a mass soft and elastic. It leaves leaven the dough. It then formed many pagnottelle usually not too large, weight ranged from 200 to 250 grams. and cook a hot oven, or fried.

Notes: is a name and a bread typical of the southern part of Apulia. The term derives from "pucciddatu" adjusts southern Latin late "buccellatum" military bread, biscuit, from which derives the Tuscan "buccellato." The latest tasty and more still in use today is the "puccia cu the aulìe" puccia with olives, bread and soft so tasty that they say: "maddi comu'na puccia", as soft as a puccia. A traditional version is made with pasta, bread very soft, shaped like a ball and, after cooked, is made in rolling white flour to remember the purity of the Madonna (M. Rosaria Stoia Muratore, Food Salento, ed. Farewell, Lecce , 1990). Of a puccia white bread in the finer grade, Naples, Ortensio Lando writes in Commentary of the most monstrous and memorable things ch'abbia Italy: "This is really the bread that enjoy the agnoli in Paradise."