Pizzelle
PAT - Traditional Agricultural Food Product
Place of Origin
Pizzelle are a Traditional Agricultural Food Product (PAT) of Puglia, in particular of the town of Foggia.
They are small pizzas of about 3 or 4 cm, round shaped and golden yellow in colour.
Pizzelle are prepared by creating a dough made with durum wheat semolina mixed with water and eggs.
Once ready the dough is rolled out with a rolling pin. The Pizzelle are then shaped with a circular kitchen tool. They must be allowed to dry a bit before cooking.
They are then fried and, soon after, covered with tomato and mozzarella and enjoyed with honey or vincotto.
Pizzelle can be enjoyed as snacks or as appetisers before lunch.
Typical bread of Puglia
- Bread of Altamura (DOP)
- Bread of Ascoli Satriano (PAT)
- Bread of Laterza (PAT)
- Bread of Monte Sant'Angelo (PAT)
- Bread of Santeramo in Colle (PAT)
- Friselle made with barley or wheat flour (PAT)
- Pitilla (PAT)
- Pizza di grano d'India (PAT)
- Pizza sfoglia (PAT)
- Pizzelle (PAT)
- Puccia of Salento (PAT)
- Scannatedda (PAT)
- Uliata (PAT)
