Pittule Salentine: Traditional Italian fritters

Pittule Salentine: Traditional Italian fritters

The pittule from Salento are one of the most beloved treats of Southern Italy — simple, rustic fritters with deep roots in the region’s peasant traditions. Made from a soft leavened dough of flour, water, and yeast, these golden bites are crispy on the outside and light and airy inside.

Originally born as a humble farmer’s snack, pittule have become a festive food symbolizing warmth and celebration. In Salento, they’re traditionally prepared for Saint Martin’s Day on November 11th, when the arrival of the new wine (vino novello) is celebrated with laughter, music, and generous tables.

During this feast, pittule are served piping hot — either plain or filled with local ingredients such as black olives, salted capers, cauliflower, or sun-dried tomatoes. Each bite tells the story of Salento’s soul: simple, genuine, and full of flavor. 🍽️ Serves: 4 (40-45 pittule) ⏲️ Time: 3 hours

🧺 Ingredients:

• 450 g (3½ cups) all-purpose flour

• 440 ml (1¾ cups) lukewarm water

• 8 gr fresh yeast

• 1 tbsp extra virgin olive oil

• 1 tsp sugar

• 9 gr fine salt

• Vegetable oil for frying

• 80 gr pitted black olives (preferably Celline)

• 1 heaping tbsp capers

• 1 tsp dried oregano
  

🥣 Instructions:

1. Prepare the starter

   In a bowl, mix the yeast, sugar, and half the lukewarm water. Add 4 tablespoons of flour and stir until smooth. Cover and let rise for about 40 minutes, until bubbly and doubled in size.
   

2. Make the main dough

   Transfer the starter to a large bowl. Add the remaining water, then the salt and olive oil. Incorporate the flour in two additions, stirring vigorously for 3–4 minutes, until the dough is smooth and slightly sticky. Cover and let it rise until doubled.
   

3. Add the flavors

   Chop the olives and capers and when the dough will be ready add them in the dough and also the oregano. Fold everything into the dough, cover again, and let rest for another 20 minutes.
   

4. Fry to golden perfection

   Heat the vegetable oil to 190°C. Test with a small piece of dough — if it sizzles and rises to the surface, it’s ready. With a wet spoon, scoop small portions of dough and drop them into the oil, forming round fritters. Fry for 2–3 minutes per side, until golden brown. Drain on paper towels.
   

5. Serve and enjoy

   Serve hot with a glass of new wine — the perfect way to celebrate Saint Martin’s Day, Salento-style. Crispy, soft, and aromatic, these pittule capture the taste of Southern Italian joy.

💡Tips:

• Allow the dough to rise patiently — this is what gives them their signature airiness.

• Dip your spoon in water before scooping the dough so it doesn’t stick.

• Keep oil at a steady 180–190°C: too cool and the pittule absorb oil; too hot and they’ll brown before cooking through.