Gravinese Pettole con Acciughe e Capperi
Gravina in Puglia
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Gravina in Puglia, Puglia
II
Description
Pettole are soft, yeasted dough balls fried in olive oil until puffed and golden — the Puglian answer to frittelle or beignets. In the coastal Gravina tradition they are filled or served alongside a dipping condiment of desalted anchovies dissolved in warm olive oil with capers and dried chilli. They are the canonical street food of the Immaculate Conception feast in late November–December, eaten hot from the fryer.
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The Thread
—Slack yeasted dough dropped by spoon into hot oil, fried to golden puffs Campania
—Yeasted fried dough balls served with dipping sauce or sugar coating Portuguese
—Unsweetened yeasted dough fried in rings, eaten hot at market stalls Moroccan
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Flavour Context
Light, airy, slightly chewy fried dough with a yeasty crust, served alongside warm, umami-rich anchovy-caper sauce — communal street food at its most elemental
Pillars V — VII
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