Puccia er en type brød, der er typisk især for det sydlige Puglia, med en umiskendelig smag og form. Der er flere versioner, med mere eller mindre krumme inde, afhængigt af oprindelsesområdet. I Gallipoli-området tilberedes Puccia, her kaldet Puccia caddhipulina, med masser af krummer og typisk krydret med ansjoser og kapers, men også tun, ekstra jomfru olivenolie og tomater. Puccia leccese er i stedet praktisk talt uden krummer, fordi den er designet til at give plads til rigelige fyldninger. Uliata er derimod en Puccia med mindre dimensioner, tilberedt med olie, sorte oliven og Chilipepper: mundvandende. Traditionelt forberedes puccia den 7. December på tærsklen til festen for den pletfri undfangelse, der skal nydes den næste dag.
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