Pittule / Pettole

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Pittule (also pettole) are Puglia's yeasted dough fritters—irregular, craggy puffs of risen dough dropped into hot olive oil and fried until golden-brown and airy, served plain with salt or stuffed with olives, anchovies, capers, or tomato, eaten hot as street food during the festive season from the Feast of the Immaculate Conception (December 8th) through Christmas. Pittule are Puglia's equivalent of Neapolitan zeppole or Roman supplì—the region's defining fried snack, prepared in vast quantities during the Christmas season and consumed at all hours. The dough is a simple yeasted batter—flour, water, yeast, salt, and a splash of olive oil—mixed to a soft, sticky consistency and left to rise until doubled, then portioned by pulling off irregular lumps with oiled hands or two spoons and dropping them into hot oil (170-180°C). The fritters puff and develop an irregular, craggy exterior that becomes deeply golden and crisp while the interior remains soft, airy, and slightly chewy. Plain pittule are scattered with salt and eaten immediately. Stuffed versions incorporate a black olive, a piece of anchovy, a caper, or a spoonful of tomato sauce pressed into the dough ball before frying. Sweet versions, dusted with sugar or drizzled with vincotto (cooked grape must), serve as dessert. The communal preparation of pittule is a festive ritual—families gather in the kitchen, one person pulls and shapes while another fries, and everyone eats them standing around the stove, burning fingers on the hot dough.

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