Winter in Puglia brings with it an atmosphere of warmth and conviviality, perfect for enjoying traditional pittule. These delicious bites of leavened dough, fried until golden and crispy, represent a true specialty of Pugliese cuisine. Their soft interior and crunchy exterior is the result of careful dough preparation, made with flour, brewer's yeast, and a pinch of salt, a mix that is enriched with the warmth of water, creating a light and airy mass. Pittule originated as street food, often sold at markets and festivals, but they are also perfect to prepare at home, especially during holidays or family gatherings. Tradition dictates that they are served on special occasions, such as Saint Joseph's Day, where they become a symbol of abundance and sharing. Each family has its own variation: some add olives, others cherry tomatoes, or even anchovies, making each preparation unique and personal. The secret to successful pittule lies in patience: the dough must rest for a long time to allow the yeast to work and create the perfect texture. Once fried, these delights can be paired with a good Pugliese red wine or served as a tempting appetizer for a beautifully set table. Preparing pittule is an act of togetherness, a way to bring the authentic flavor of Puglia to the table, warming the atmosphere of every gathering.

Pour the flour, salt, crumbled yeast, and warm water into a large bowl. Work the dough with one hand for a long time and with energy until it becomes soft and creamy. Cover it, protecting it from the cold even with woolen cloths. Let it rest for at least two hours until its volume has more than doubled. Use a deep pan with plenty of oil and place it on the heat. When the oil is hot, using an oiled teaspoon, take small portions of dough (about the size of a walnut) and fry them. Serve them very hot. There are many variations. To the already risen dough, you can mix in: pieces of boiled cauliflower, boiled cod, raw shelled mussels, or capers together with raw tomatoes and boned anchovies cut into pieces.