 Pettole
Delicious soft balls of dough fried in very hot, the pettole, (also known by other names such pèttëlë in Foggia, in Tarantino and Matera, scorpelle in San Severo, pèttuli in Brindisi, Lecce in Pittule, pèttule in Potentino) , is an irresistible delicacy typical of Apulia and Basilicata. The pettole are prepared and consumed on the occasion of various parties: in Foggia, for example, it is customary to prepare the dough for pettole the early morning of December 24th to fry them eat them still warm around noon as a snack waiting for Christmas Eve dinner, while in Brindisi are traditionally prepared on December 7 on the eve of the Immaculate Conception, then be proposed again at Christmas time or, in the area of Salento Lecce frying is the first on 11 November, the day where you celebrate St. Martin and, according tradition, the end of fermentation, which coincides with the arrival of the new wine on the tables or novel. Still, the area of Taranto (where the tradition is still very much felt pettola) are prepared on the day which celebrates Saint Cecilia, November 22, and to follow during the holiday season. In some towns in the south-east of Bari, Rutigliano as it is customary to prepare the feast of St. Catherine, Nov. 23. It still uses to prepare them reciting prayers. Even in the Gallipoli dish is prepared at a party, to be exact, October 15, when they celebrate St. Teresa of Avila, who introduced the Christmas period in the same city. Plain or stuffed, sweet or rustic, the pettole are often used in place of bread, or as a starter and as a basis, are made using flour, potato, yeast, water and salt, but there is also a simpler version that does not provide for the use of the potato. | 
Europe
Italy
Apulia
