Puccia és un tipus de pa típic especialment De La Puglia Meridional, amb un sabor i forma inconfusibles. Hi ha diverses versions, amb més o menys molla a l'interior, depenent de la zona d'origen. A La zona De Gallipoli, Puccia, aquí Anomenada Puccia caddhipulina, es prepara amb un munt de molles i típicament amanit amb anxoves i tàperes, però també tonyina, oli d'oliva verge extra i tomàquets. La Puccia leccese, en canvi, és pràcticament sense molla, ja que està dissenyada per deixar espai per a farcits abundants. L'uliata, d'altra banda, és Una Puccia de dimensions més petites, preparada amb oli, olives negres i pebrots xili: boca-aigua. Tradicionalment, la puccia es prepara el 7 de desembre, en vigílies de La Festa De La Immaculada Concepció, per gaudir-la l'endemà.
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