On a winter afternoon, when the air is crisp and the desire for homemade sweets is felt, Pitteddhe emerge as an irresistible delight. These sweets, typical of the Apulian tradition, are characterized by their soft texture and enveloping flavor, thanks to the use of flour, yeast, and extra virgin olive oil—simple yet quality ingredients that speak of the genuineness of regional cuisine. The preparation begins with a carefully rolled-out dough, from which discs are cut and filled with a spoonful of mustard, preferably homemade, a touch that gives these sweets a unique and personal flavor. The technique of pinching the edges of the discs is not just an aesthetic gesture, but serves to seal the filling, ensuring that each bite is a surprise of sweetness and aromaticity. Pitteddhe are a perfect example of how the Apulian culinary tradition can transform simple ingredients into an extraordinary tasting experience. Although the recipe may vary from family to family, keeping the essence of tradition alive, you can find different variants that include fillings of dried fruit or jams, making each preparation a moment of discovery. These sweets are particularly appreciated during the holidays, but they are also perfect for an afternoon in good company, accompanied by a good coffee or a hot tea. Pitteddhe, with their history and flavor, manage to bring a bit of Puglia to every table, offering a moment of sweetness and sharing.

Place the flour on a work surface in a mound, adding the crumbled yeast, salt, a bit of oil, and water. Knead everything together and roll out a not-too-thin dough, which will be cut into discs about 10 cm in diameter. In the center of each disc, place a spoonful of mustard, preferably homemade, and pinch the edges all around with your fingers to raise them around the mustard. The pitteddhe should then be baked, preferably in a stone oven, until the dough becomes crispy; at this point, they can be stored for a long time in glazed terracotta containers.