Panuozzo and Puccia, two cousins from southern Italy
Panuozzo and Puccia, two different versions of the same specialty: Campania vs. Apulia
Panuozzo and Puccia are two of the most known and delicious specialties of Italian Street food. They are known all over Italy and they’re loved by young and old alike. These two are similar but they come from two different regions: Panuozzo is from Campania and Puccia from Apulia.
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Panuozzo
Panuozzo is listed among the traditional food products (PAT) of Campania. This dish is typical of Gargano. It was born in 1983 by Giuseppe Mascolo, who one evening came up with a long, narrow sandwich stuffed with mozzarella and bacon, starting with the same dough used to make pizza. One of his daughters suggested the name by which it is still known today. Panuozzo is an easy and quick version of pizza. A less common variant uses ordinary bread, the ‘cafone’ type. The inside of the Panuozzo is stuffed with mozzarella, other dairy products, tomatoes, various vegetables, sliced meats, and many other ingredients. usually, it is accompanied by the typical Campania wine.
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Puccia
Puccia, as we said before, is typical of the Apulia region. The main areas of production are Salento and Taranto. In the Taranto area, Puccia is best known for its fast-food version. It’s made of the same dough as pizza, filled with meat, fries, tomatoes, and salad; in some cases, the Puccia is stuffed with smoked scamorza cheese and ham or sausage. The Salento puccia, in its typical Leccese variant, was created in the 1970s by Giovanni Caccetta. He was inspired by what he had seen his aunts made for years with the excess of bread dough. He prepared small balls (baked in a wood-fired oven) which resulted in a puffy, crumbless sandwich, to be filled with poor, seasonal ingredients typical of Salento’s culinary tradition. Three variants of the Puccia stand out: soft and crispy the one with olives and those with pizzaiola, fragrant and hollow inside the more classic one. It is one of the most loved street food, as it has been eaten by farmers on long days in the countryside, since ancient times. Unlike his cousin from Campania, the filling of the Puccia is chosen on a case-by-case basis: not two Puccias are identical. It also has a pyramidal shape, while Panuozzo has an elongated one.
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Where to find Panuozzo and Puccia in Berlin
Panuozzo
Puccia
Cover photo by Cargo Berlin
