THE MAGIC OF PANZEROTTO

The Pugliese panzerotto is one of the most beloved and representative dishes of Apulian gastronomy, a symbol of conviviality and authenticity. This delicious pastry, which combines the crispiness of fried dough with the softness of the filling, is a versatile dish that varies from area to area but always conquers with its unique flavor.

The preparation starts with a dough made of durum wheat flour, water, yeast, and a pinch of salt. Once risen, the dough is rolled into thin discs. Traditional fillings include fresh and wholesome ingredients such as fresh tomato, mozzarella, oregano, and extra virgin olive oil, creating a combination of fresh and melting flavors. The panzerotto is then fried in hot oil until golden and crispy, with a soft and juicy center.

However, there is also a richer filling variant, typical especially of Turi and other towns in the Bari province. In this version, the panzerotto is filled with trònere, a traditional meat dish prepared with slices of horse or beef, stuffed with cheese, capocollo, tomato, parsley, and chili. These meat rolls are slowly cooked and then used as a filling for the panzerotto, creating a flavor combination that unites the crispiness of fried dough with the richness of the stewed meat.

The result is a more substantial and flavorful panzerotto, carrying the intensity of trònere, with its mix of meat, cheese, and spices that gives the dish a truly special depth of taste. This type of filling makes the panzerotto a unique culinary experience, perfect for those looking for a dish that combines Apulian tradition with an extra touch of flavor.

Whether you choose the classic tomato and mozzarella filling or the richer trònere version, the Pugliese panzerotto is always a dish that delights everyone, thanks to its crispiness, flavorful filling, and simple ingredients. Perfect as an appetizer, snack, or main dish, the panzerotto is a symbol of Apulian cuisine, capable of winning over even the most demanding palates. In Apulia, every bakery has its own version, often passed down from generation to generation, always with one common ingredient: the passion for food and local traditions.