Puccia of Salento

PAT - Traditional Agricultural Food Product

Place of Origin

Salento

 

Puccia is a small flat bread of a diameter between 20 and about 30 cm with a crust of dark colour and a white crumb.

It originates from the Salento area, both in the province of Brindisi and Lecce. They are also common in the province of Foggia where they are called "paposc".

 

Puccia is prepared with double zero type flour, refined flour, barley flour, baking powder, yeast from previous dough, water and salt.

The dough is allowed to rise for few hours before being baked in stone wood-fired ovens.

Puccia can be stuffed with tuna, provolone cheese, capers, anchovies, tomatoes.

Usually once stuffed puccia is heated in the oven for few minutes before eating.