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pèttole

fried dough balls

This Puglian speciality, light fried pastries made with brewers' yeast, can be sweet or savoury—flavoured with honey or sugar sprinkles, or with mussels, anchovies, baccalá or capers and vegetables added.

Every part of Puglia and neighboring areas has a traditional version, or two or three. They often appear at the Christmas season, or in some places, in November.

Also spelled pittule or pettuli.

Text © Dana Facaros and Michael Pauls

Images by: Brindisiweb