THE MAGIC OF PANZEROTTO

Panzerotti and frìttele (fried fritters) are among the most loved and iconic dishes of Apulian gastronomy, true symbols of conviviality and genuine flavours.
The panzerotto is a traditional fried turnover that combines the crispness of golden dough with a soft, generous filling, winning over every palate with its unmistakable taste.

Its preparation begins with a simple dough made from durum wheat flour, water, yeast, and a pinch of salt. Once risen, the dough is rolled out into thin discs. Traditional fillings feature fresh, wholesome ingredients such as fresh tomato, mozzarella, oregano, extra virgin olive oil, and a touch of black pepper, creating a bright, Mediterranean flavour. The panzerotto is then fried in hot oil until golden and crispy on the outside, while remaining soft and juicy at the centre.

There are also many variations, with fillings such as turnip tops (cime di rape), minced meat, tuna and capers, and—especially in Turi—the distinctive truène: a rolled beef parcel stuffed with cheese, capocollo, tomato, parsley, and chilli pepper, slowly cooked with onion in a wood-fired oven. This filling transforms the panzerotto into a truly unique dish, perfect for those seeking a richer interpretation of Apulian culinary tradition.

Frìttele, on the other hand, are made from the same dough as panzerotti, rolled into ultra-thin discs and fried without any filling. As they cook, they puff up, creating airy pockets inside while remaining wonderfully crisp on the outside. They can be enjoyed with a wide variety of accompaniments and sòbba tavele (table foods), but are especially delicious with recòtte ascuànte (strong ricotta), chenzèrve ascuànte (spicy tomato preserve), or chenzèrve scescète (tomato and pepper preserve).

Both panzerotti and frìttele are dishes that bring people together—perfect as an appetiser, a street-food snack, or even a main course. Loved by all, they win over even the most discerning palates thanks to their shared ingredient: a deep passion for food and for local traditions.