Puccia ir maizes veids, kas raksturīgs īpaši dienvidu Apūlijai, ar nepārprotamu garšu un formu. Atkarībā no izcelsmes vietas ir vairākas versijas, kuru iekšpusē ir vairāk vai mazāk drupatas. Gallipoli apgabalā Puccia, ko šeit sauc par Puccia caddhipulina, tiek pagatavota ar daudzām drupām un parasti garšota ar anšoviem un kaperiem, bet arī Ar tunci, neapstrādātu augstākā labuma olīveļļu un tomātiem. Tā vietā Puccia leccese praktiski nav drupatas, jo tā ir paredzēta, lai atbrīvotu vietu bagātīgiem pildījumiem. Savukārt uliata ir Puccia ar mazākiem izmēriem, kas pagatavota ar eļļu, melnajām olīvām un čili pipariem: mutes dzirdinoša. Tradicionāli puccia tiek sagatavota 7. decembrī, Bezvainīgās Ieņemšanas svētku priekšvakarā, lai to baudītu nākamajā dienā.
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