When Christmas is coming in Puglia it’s also time for Pettole.
They are products of the Apulian culinary tradition typically associated with the winter time and the Christmas holidays.
We can even state that the preparation of the Pettole is the beginning of the Christmas season: in effect, in Taranto on the 22nd November, on the Saint Cecilia’s Feast, it’s the starting day of the Advent and there’s the tradition to cook Pettole.
Actually, the Pettole are supposed to be created for the first time in Taranto: a housewife around here was intent on making bread but left the dough rise too long so that she wasn’t able to bake it. Then she decided to cut it into little balls and fry them.
Therefore, Pettole are small pieces of fried dough realised with wheat, brewer’s yeast, water and salt and then deep-fried in olive oil.
Usually in the other areas of Puglia, the Pettole are the traditional food starting with the Immaculate Conception’s Day and throughout the Holidays period.
The name “Pettole” comes probably from the Latin word “pita” which means small focaccia or from “pitu” which is referred to an ancient Indo-European language. In the South of Puglia, in Salento, they are called pittule and in Brindisi province they take the name of pettuli.
They can have a traditional salty taste and cooked with the addition of olive, anchovies, codfish and cheese or in the sweet variant with sugar, honey and mulled wine.
viaggieitinerari... in Puglia by Valeria Dicarlo 