🍞
The Salentine Puccia
“The street food of Salento, filled your way.”
The gourmet flatbread of Salento: crumb-free dough similar to pizza, natural leavening, stone baking. Ready in a few minutes on a griddle or in the oven.
Natural leavening Stone-baked 2 pucce of 115 g
The puccia salentina is a typical bread from Salento that we like to call gourmet — but its origins are anything but: it is street food. It was invented by the Roman legionaries, who needed a food that was ready to eat, tasty and slow to spoil while on the march.
It is a story shared by many Puglian specialities, like the frisa from Salento, created by farmers to be softened with a little water and seasoned to taste. The puccia is the authentic, down-to-earth alternative to fast food — genuine, local and complete.
What it is
The La Terra di Puglia puccia
|
🫓
Crumb-free
A pocket of crumb-free dough, similar to pizza dough.
|
🌾
Ingredients
Only carefully selected, top-quality ingredients.
|
|
⏳
Natural leavening
Given all the time it needs, without rushing.
|
🪨
Stone baking
For a fragrant crust and a soft interior.
|
How to prepare it
Ready in a few minutes
Never fill the puccia cold: heating it is the essential step. With heat the puccia puffs up spectacularly, turns fragrant and, if you add cheese, it melts beautifully.
1 |
Hot griddle 3 minutes per side: the best method for a perfect crust. |
2 |
Or a hot oven A few minutes: a good alternative for even heating. |
3 |
Cut and fill it Wait until it is properly hot, then open it and fill it with whatever you like. |
| 💡 |
The puccia puffs up spectacularly with heat: this is normal, and a sign that the dough is well made. |
How to fill it
Puglian products take centre stage
|
🍖
Puglian cured meats
Capocollo di Martina Franca, Faeto raw ham, hand-cut sausage.
|
🧀
Cheese
Puglian caciocavallo above all, perfect for this.
|
|
🥒
Vegetables in oil or grilled
|
🧅
Lampascioni or baby artichokes
|
|
🍅
Fresh vegetables
Sliced tomatoes, rocket, salad leaves.
|
🐟
Tuna and pâtés
Tuna, pâtés and typical condiments.
|
Puglian food tradition points in one clear direction: grilled vegetables, vegetables in oil and local specialities. Around Lecce and in the province of Taranto there are real puccerie, where the puccia is filled on the spot with Puglian vegetables. Of course, you are free to use any filling you like.
A social idea
The Puccia Party
Not in the mood to cook but want to impress your guests? Host a puccia party. Heat the pucce, set out small bowls of different fillings in the centre of the table — cured meats, vegetables in oil, cheese, fresh produce — and let everyone build their own combination.
A perfect idea after a holiday in Puglia or Salento, to bring a little of Puglia to your table. Each pack contains 2 pucce: buy more than one so you always have some in reserve.
| 📋 |
The puccia can also be prepared in advance: filled and wrapped in cling film, it travels with you. Perfect for a lunch break. |
Don't mix them up
Salentine puccia and puccia dell'Immacolata
They are two completely different things. In Salento the Feast of the Immaculate Conception is deeply felt: on the eve, 7 December, people fast and at lunchtime they eat the so-called puccia dell'Immacolata, which has nothing to do with the bread on this page.
The puccia salentina (this one) has a crumb-free dough similar to pizza, natural leavening and stone baking, and is filled with typical Puglian products. The puccia dell'Immacolata is a soft bread full of crumb, made with a completely different dough and filled with tuna, Swiss cheese and anchovy: it is typical of Gallipoli and Salento, and in some areas it is also called «buffetto».
The tradition
A symbol of Salento
The recipe for puccia salentina has been handed down from generation to generation, jealously guarded by Salento families. The secret lies in the crumb-free dough, which gives it its characteristic fragrant crust. Recipes vary slightly from family to family, but all keep the essence of this unique dish.
Whether put together quickly for a lunch on the go or lovingly prepared for a dinner with friends, the puccia is an icon of Puglian cuisine — an authentic way to bring the flavours of Salento to your table, wherever you are.
Product sheet
At a glance
| Product |
Puccia salentina |
| Pack |
2 pucce of 115 g |
| Dough |
Crumb-free, similar to pizza dough |
| Method |
Natural leavening, stone baking |
| How to prepare |
On a hot griddle, 3 minutes per side, or a few minutes in a hot oven |
| How to fill |
With Puglian vegetables, preserves, cured meats and cheese |
| Origin |
Puglia, Italy |
Frequently asked questions
Everything you want to know
How many pucce are in a pack?
Two, 115 g each.
Does it need heating before filling?
Yes, always: 3 minutes per side on a hot griddle, or a few minutes in a hot oven. The heat makes it puff up, turn fragrant and melt the cheese.
What do you fill a puccia salentina with?
With Puglian produce: capocollo, caciocavallo, vegetables in oil or grilled, lampascioni, tomatoes, rocket, tuna. But everyone can create their own version.
Is it the same puccia eaten for the Immaculate Conception?
No. The puccia dell'Immacolata is a soft bread full of crumb, with a different dough; this one is crumb-free, similar to pizza, naturally leavened and stone-baked.
Can it be prepared in advance?
Yes: filled and wrapped in cling film, you can take it with you for lunch.
🍞
Bring a piece of Salento to your table
Natural leavening, stone baking, top-quality ingredients. Each pack contains 2 pucce of 115 g: buy more than one so you never run out.
💬 Write to us
Italiano
English
Français
Deutsch
