Puccia é un tipo de pan típico especialmente do Sur de Puglia, con un inconfundible sabor e forma. Hai varias versións, con máis ou menos miolo dentro, dependendo da zona de orixe. Na área de Gallipoli, Puccia, aquí chamado Puccia caddhipulina, é preparado con abundancia de migallas e, normalmente, aderezado con anchoas e alcaparras, pero tamén atún, aceite de oliva virxe extra e tomates. O Puccia leccese en vez é practicamente sen miolo, porque el está deseñado para facer o cuarto para abundante recheos. O uliata, por outra banda, é un Puccia con menores dimensións, preparado con aceite, olivas negras e chili peppers: boca de rego. Tradicionalmente, o puccia é preparado en 7 de decembro, na véspera da Festa da Inmaculada Concepción, para ser apreciado o día seguinte.
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