Caddhipulina, uliata, alla vampa, alla tajedda ... different names for a real institution of Apulian cuisine and, in particular, of Salento cuisine. What are we talking about? But of the puccia, of course.
Buccellatum, the bread that the Roman legionaries brought with them on long military campaigns, would be the ancient ancestor of this small round-shaped, soft bread with a generous crumb that lends itself well to being stored for several days. For the same reason, the puccia became the bread of the peasants who ate it in the long days spent in the fields far from home. The puccia, made simply with a dough based on flour, water, oil and a little yeast, and stuffed with seasonal ingredients readily available such as tomatoes, wild chicory, rocket, aubergines, courgettes, represented an inexpensive but substantial meal.
Depending on the area, it takes a different name: caddhipulina is the puccia that is prepared in Gallipoli, traditionally eaten on the eve of the Immaculate Conception, and stuffed with anchovies or tuna, salted capers, tomatoes and extra virgin olive oil.
The puccia uliata, on the other hand, is the most widespread in Salento, and is stuffed with black olives in brine with the stone. In the Taranto area, we find the puccia alla vampa, that is to the flame, so called because the ancient bakers, to test the temperature of the wood-burning oven, used small discs of dough which, swelling immediately, confirmed the right temperature for cooking the loaves of bread.
In this area it is customary to stuff the puccia with extra virgin olive oil, salt, strong ricotta or stewed turnips.
In the Taranto area, finally, we find the puccia alla tajedda (pan), stuffed with onions, olives and chilli.
Due to its versatility and the ease with which it can be consumed, puccia is considered Apulian street food par excellence and today we can taste it in every corner of Puglia, stuffed with the most traditional or original and imaginative ingredients.
We advise you to try it with Martina Franca capocollo, dried tomatoes and fiordilatte, to be paired with a glass of red wine, such as Cantina San Donaci's Anticaia Salice Salentino DOP, an ideal wine to accompany the typical cold cuts of the area.
And if you want to try your hand at home-made preparation of this delicious bread, we suggest a simple but successful recipe.
Classic Puccia
Ingrediants
FLOUR TYPE 00 - 1 kg
WATER - 450 ml
EXTRA VIRGIN OLIVE OIL - 80 ml
BEER'S YEAST - 5 gr
SEA SALT - 10 gr
Sift the flour and place it in a planetary mixer or a large bowl. Knead the dough by adding the extra virgin olive oil slowly, incorporating it slowly. Slowly add the lukewarm water and yeast, continuing to work until the dough begins to string together. Once the dough is compact, add the salt and work until it is completely smooth. Transfer to a lightly oiled work surface and continue working. Then transfer to a large bowl lightly sprinkled with oil. Leave to rise for at least 3 hours before transferring it to a lightly floured work surface. Divide into small blocks of 100 grams each, roll out into discs with a thickness of about half a centimeter and place everything in a baking tray lined with baking paper. Bake in a preheated oven in ventilated mode at 230 ° C for about 20 minutes.
The recipe for "uliata" Puccia
500 grams of durum wheat semolina flour 500 grams of durum wheat flour 200 grams of black olives with the stone About 100 ml of extra virgin olive oil salt Brewer's yeast
Work the durum wheat semolina flour and durum wheat flour with half a liter of water, the brewer's yeast, extra virgin olive oil and a little salt. Add a pinch of sugar to facilitate leavening. Add the black olives, work the dough well and let it rest for about an hour and a half. Take the dough and knead it again, divide it into small balls, bake for about 45 minutes at 180 °.
