22/11/2022
In Italy the ๐๐ผ๐ฅ๐ข๐๐๐ฒ ๐๐๐๐ฌ๐ผ๐ง officially opens today in occasion of ๐บ๐๐๐๐ ๐ช๐๐๐๐๐๐ and its traditional ๐๐๐ญ๐ญ๐ผ๐ฅ๐ recipe!
According to the legend, the pettole were born in , where a woman, during the night of Santa Cecilia, let the bread dough rise for too long because she was distracted by the music of the bagpipers (probably the transhumant shepherds from Abruzzo) who traditionally played in the streets of the old town. The woman, captured by the sound of those notes, left the house and after returning back, she realized that the dough would not be usable for baking. She then reduced it into balls which, dipped in boiling oil, swelled and became golden. Her children loved the new recipe and asked their mom what it was called. She answered โpeฬtteฬleฬโ, thinking of a small version of the focaccia which in the dialect of Taranto is called โpittaโ. The pettole were very successful and the woman also served a portion of it to the bagpipers, who with the sweet sound of their pastorals made the invention of this recipe possible.
Thanks to Nunzia for sending us these amazing pictures directly from her kitchen in Puglia!!!โค๏ธโค๏ธโค๏ธ
