Puccia is a kind of bread typical in the south of Apulia, with an unmistakable taste and shape. There are many versions, with more or less crumb inside, according to the area of origin. In the area of Gallipoli, puccia, here called puccia caddhipulina, is prepared with abundant bread crumbs and typically seasoned with anchovies and capers, as well as tuna, olive oil and tomatoes. On the contrary, puccia leccese is practically without crumbs, because it is meant to make room for abundant fillings. Puccia uliata, on the other hand, is smaller in size and is prepared with oil, black olives and hot peppers. Traditionally, puccia is prepared on December 7, on the eve of the Feast of the Immaculate Conception, to be tasted the following day.
