Pitilla

01 / ABOUT THE DISH

About the dish

Pitilla is a type of bread from the Salento area, similar to the traditional focaccia. The dough, which is baked in stone ovens, is made with durum wheat flour, yeast, water, and salt, sometimes with the addition of olives or raisins. The crust is crispy, while the interior is very compact and firm. Pitilla is best served hot, straight from the oven, with fillings ranging from fresh tomatoes, oil, and salt to slices of mortadella or other local cold cuts.