Its circular shape encompasses the entire region
As in the best families, it happens here in Puglia that sometimes some misunderstanding between different cities. Sometimes some rivalry is created between Bari and Lecce, or among Brindisi and Taranto, or still sometimes it is Foggia versus all...
After any disagreement, though, the bond that unites these beautiful cities grows stronger and better!
Everything is solved by getting around the table and eating together 🤝
The main curiosity about Puccia is that it has different names depending on the city you are in, and the varieties of stuffings, for example:
- Taranto: Tajedda or spasa (the name changes according to the stuffing)
- Foggia: Paposcia (for the slipper-style shape)
- Lecce: Uliata (a version with black olives)
Attractive picture isn't it?
If reading makes you crave puccia you can order it here..
Convenient, right?
History of a poor but tasty meal
Come la maggior parte delle pietanze pugliesi, anche la nostra Puccia ha umili origini.
You have to know that our land went through some really hard times, where even flour had become a luxury!
Some say its origin is very ancient, and it was made "absent-mindedly" by the bakers of the time to see if the oven was hot enough for cooking.
Sometimes it was stored so that it could be eaten on the following days, perhaps during long trips. Its round shape allowed it to be transported without ruining it, plus compared to bread, it did not tend to harden.
But slowly we arrive in the 1970s, where Giovanni Caccetta wants to implement a bizarre habit his aunts had.
Giovanni was a well-known baker and pastry chef, very talented and one day when he did not have much to eat at home, he remembered a habit his aunts had. He took the leftover bread dough, pressed it and put it in the oven, resulting in a bun with little crumb and perfect for stuffing.
He was so successful among his family members that he decided to share this joy with the rest of the village Trepuzzi.
To this day Giovannino is remembered as the creator of the Puccia, and those who were closest to him describe him as an imaginative, stubborn person with an immense heart.
Have you noticed how many of the foods we eat were created by accident and passed down with love?
Article edited by: Giorgia Loconsole