La puccia es un tipo de pan, típico sobre todo del sur de Puglia, con un sabor y una forma inconfundibles. Existen diferentes versiones, con más o menos miga en el interior, según la zona de origen. En la zona de Gallipoli, la puccia, aquí conocida como puccia caddhipulina, se elabora con abundante pan rallado y se suele servir con anchoas y alcaparras, pero también con atún, aceite de oliva y tomate. La puccia leccese, en cambio, prácticamente no lleva pan rallado, ya que está pensada para dejar espacio a abundantes rellenos. La "uliata", en cambio, es una puccia más pequeña, preparada con aceite, aceitunas negras y guindilla: una auténtica delicia. Tradicionalmente, la puccia se prepara el 7 de diciembre, víspera de la fiesta de la Inmaculada Concepción, para comerla al día siguiente.
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