These crescent-shaped turnovers are traditionally prepared for the Carnival season, and even though it is believed that they originated in the Apulia region, panzerotti are extremely popular all across southern Italy. They resemble small calzone pizzas—both in shape and the dough used for its preparation—but instead of being oven-baked, panzerotti are deep-fried, which is why they're also called calzoni fritti (fried calzones), pizze fritte (fried pizzas), or simply frittelle (fritters).
The classic panzerotto filling consists of merely tomatoes and mozzarella, but they can be filled with pretty much anything and in various combinations: prosciutto-mozzarella, pepperoni-provolone, spinach-ricotta, zucchini-mozzarella, onion-olives-tomatoes, speck-fontina, etc.
MOST ICONIC Panzerotti
This traditional Italian savory treat is prepared with various fillings that are enclosed between two layers of puff pastry. Typically round in shape, rustico is usually filled with a combination of béchamel sauce, tomatoes, and mozzarella cheese, but there are also varieties that employ spinach or ricotta.
Unlike other local delicacies from Salento and Lecce, rustico is not part of the traditional country-style cuisine and is believed to have developed in the 1700s, following the invention of béchamel sauce. The pastry is a common street food item, and it is mainly enjoyed as a breakfast or an afternoon snack.
MOST ICONIC Rustico
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Scaldatelli, also called scaldatelle or scallatìll' are a traditional agricultural product from the Apulian province of Foggia. Similar to taralli, but bigger in size, they are made with flour, extra virgin olive oil, wine, salt, and fennel seeds.
They are sometimes additionally flavored with chilli, black pepper, or black olives. Once shaped, scaldatelli are shortly cooked in the boiling water, and then baked in the oven until their crust turns golden and crispy. They are best enjoyed on their own, as an appetizer or a light snack, but they can also be paired with cheese and cold cuts.
MAIN INGREDIENTS
Sgagliozza is an Italian dish from Bari, consisting of rectangular (or square-shaped) pieces of fried polenta. The dish is made with polenta flour, water, salt, and oil. Once cooked, the dense polenta is left to cool and it is then sliced into rectangular pieces and fried until golden brown.
Sgagliozza is traditionally sold after the mass near the St. Nicholas Cathedral during the day of the saint, but it's also a staple during winter in the city, sold by street vendors and always served piping hot.
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