{"id":621,"date":"2016-01-14T18:04:31","date_gmt":"2016-01-14T18:04:31","guid":{"rendered":"http:\/\/salentodolcevita.com\/blog\/?p=621"},"modified":"2019-01-16T15:07:11","modified_gmt":"2019-01-16T14:07:11","slug":"molto-piu-che-pasta-fritta-trattato-semi-serio-sulla-socio-fenomenologia-delle-pittule","status":"publish","type":"post","link":"https:\/\/www.salentodolcevita.com\/blog\/en\/molto-piu-che-pasta-fritta-trattato-semi-serio-sulla-socio-fenomenologia-delle-pittule\/","title":{"rendered":"Much more than fried doug: socio-recipe of Pittule, Salento street and home food"},"content":{"rendered":"<p>Several versions of <em>pittule\u00a0<\/em>can be found\u00a0in Apulia and in different areas of Basilicata, each with slight variations in name (such as pettole) and ingredients.<\/p>\n<p>In Salento they continually cause third-degree burns in the mouth because it is inevitable for us to eat them right away, even though they are just been pulled out from the hot oil.<\/p>\n<p>The recipe is (apparently) simple:<\/p>\n<ul>\n<li>1 Kg of flour,<\/li>\n<li>25 grams of yeast to dissolve in hot water,<\/li>\n<li>water (700 ml) and salt.<\/li>\n<\/ul>\n<p>Amalgamate the ingredients until the mixture is very liquid, then let it rise for at least two hours in a\u00a0warm environment. The container must be very large because the mass triples its volume and can\u00a0to invade your house.<\/p>\n<p>Later, with the help of a spoon, you must take small portions of dough, make it\u00a0spherical shape fry\u00a0in hot olive oil.<\/p>\n<p>Easy right? Um &#8230; yes. It seems, but it is not.<\/p>\n<p>But there are some features of<em> pittule<\/em> that go beyond taste and ingredients and makes such a simple food so worshippwd by the locals (even for non-locals it&#8217;s hard if they forget them).<\/p>\n<p>Let&#8217;s see what are the socio-anthropological highlights of <em>pittule.<\/em><\/p>\n<p><a href=\"https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-4.jpg\" data-rel=\"lightbox-image-3\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-623 \" src=\"https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-4.jpg\" alt=\"Pettole_Lucilla Cuman Photography (4)\" width=\"933\" height=\"622\" srcset=\"https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-4.jpg 2048w, https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-4-300x200.jpg 300w, https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-4-768x512.jpg 768w, https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-4-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 933px) 100vw, 933px\" \/><\/a><\/p>\n<p><strong>They&#8217;re much more than fried doug<br \/>\n<\/strong>They are a proof\u00a0of how the simplest things are the best\u00a0and the most beautiful but also more complex. In order to be edible, pittule must be\u00a0PERFECT in\u00a0water and flour balance and yeast quantity. If not, they&#8217;ll be tough and dry.<br \/>\nIf the oil is not at the right temperature they won&#8217;t\u00a0be\u00a0perfect and golden outside and soft like a cloud inside.<br \/>\nThe technique to work\u00a0the dough with a spoon and make perfect balls implies years and years of experience. The first pittule that you make in life are always, at best, \u00a0good but ugly.<\/p>\n<p><strong>They are there in all the most important occasions<\/strong><br \/>\nFrom Christmas to\u00a0San Martino (a festival to celebrate\u00a0the new wine) and much more, pittule will never be missing. On the tables and in the stands of the country festivals, even in the restaurants, you can forget the water or the cutlery, but they&#8217;ll never do without wine and pittule.<\/p>\n<p style=\"text-align: center;\">If you want to try pittule NOW, come and join local celebrations from January to March.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/photo-1414446763543-8203763f9745.jpeg\" data-rel=\"lightbox-image-4\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-570 aligncenter\" src=\"https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/photo-1414446763543-8203763f9745.jpeg\" alt=\"photo-1414446763543-8203763f9745\" width=\"903\" height=\"601\" srcset=\"https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/photo-1414446763543-8203763f9745.jpeg 1474w, https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/photo-1414446763543-8203763f9745-300x200.jpeg 300w, https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/photo-1414446763543-8203763f9745-768x512.jpeg 768w, https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/photo-1414446763543-8203763f9745-1024x682.jpeg 1024w\" sizes=\"auto, (max-width: 903px) 100vw, 903px\" \/><\/a><\/p>\n<p><strong>They&#8217;re public and private heritage<\/strong><br \/>\nIn the above mentioned occasions, you&#8217;l find them both in homes and as street food.\u00a0And each home becomes a street and each street becomes a home.<br \/>\nAll the street parties have the crowded stands of pittule. No matter if next to it there was a stand of free\u00a0freshly caught lobster crumpled in \u20ac 500 notes, \u00a0he stand of pittule will always be the one with the longest line waiting.<\/p>\n<p><a href=\"https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-5.jpg\" data-rel=\"lightbox-image-5\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-624 aligncenter\" src=\"https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-5.jpg\" alt=\"Pettole_Lucilla Cuman Photography (5)\" width=\"969\" height=\"646\" srcset=\"https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-5.jpg 2048w, https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-5-300x200.jpg 300w, https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-5-768x512.jpg 768w, https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-5-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 969px) 100vw, 969px\" \/><\/a><\/p>\n<p><b>They put together genders and generations<\/b><br \/>\nAs shortly said, grandmas teach the art to their\u00a0daughters. The latter will generate heirs only to teach them this ancient art.<br \/>\nMoreover, there is a small cultural revolution in progress, since an increasing number of men are claiming strongly to learn and not to remain ignorant of the ancient art.<\/p>\n<p>A kind of reverse emancipation struggle of a gender\u00a0that has realized how future belongs to those who can prepare pittule properly.<br \/>\nDo you\u00a0remember the day you ate your first Pittula? Tell us about it!<\/p>\n<p>Food pics by Lucilla Cuman<\/p>","protected":false},"excerpt":{"rendered":"<p>Several versions of pittule\u00a0can be found\u00a0in Apulia and in different areas of Basilicata, each with slight variations in name (such as pettole) and ingredients. In Salento they continually cause third-degree burns in the mouth because it is inevitable for us to eat them right away, even though they are just been pulled out from the hot oil. The recipe is (apparently) simple: 1 Kg of flour, 25 grams of yeast&hellip;<\/p>\n","protected":false},"author":1,"featured_media":622,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[137,180,218,232,251,268,341,360,456,470,482,511,605,627,647],"class_list":["post-621","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-cibo","tag-cuisine","tag-febbraio","tag-food","tag-gennaio","tag-guide","tag-luxury-homes","tag-marzo","tag-pittule","tag-pouilles","tag-puglia","tag-salento","tag-travel","tag-vacanza","tag-viaggio"],"yoast_head":"<title>Much more than fried doug: socio-recipe of Pittule, Salento street and home food - The Blog of SalentoDolceVita<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.salentodolcevita.com\/blog\/en\/much-more-than-fried-doug-socio-recipe-of-pittule-salento-street-and-home-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"[:it]Molto pi\u00f9 che pasta fritta. Trattato semi-serio sulla socio-fenomenologia delle pittule.[:en]Much more than fried doug: socio-recipe of Pittule, Salento street and home food[:fr]Pas seulement de la p\u00e2te frite: les pittule et la sociologie des Pouilles[:] - The Blog of SalentoDolceVita\" \/>\n<meta property=\"og:description\" content=\"Several versions of pittule\u00a0can be found\u00a0in Apulia and in different areas of Basilicata, each with slight variations in name (such as pettole) and ingredients. In Salento they continually cause third-degree burns in the mouth because it is inevitable for us to eat them right away, even though they are just been pulled out from the hot oil. The recipe is (apparently) simple: 1 Kg of flour, 25 grams of yeast&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.salentodolcevita.com\/blog\/en\/much-more-than-fried-doug-socio-recipe-of-pittule-salento-street-and-home-food\/\" \/>\n<meta property=\"og:site_name\" content=\"The Blog of SalentoDolceVita\" \/>\n<meta property=\"article:published_time\" content=\"2016-01-14T18:04:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-01-16T14:07:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.salentodolcevita.com\/blog\/wp-content\/uploads\/2016\/01\/Pettole_Lucilla-Cuman-Photography-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1366\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"SalentoDolceVita\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"SalentoDolceVita\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.salentodolcevita.com\\\/blog\\\/en\\\/much-more-than-fried-doug-socio-recipe-of-pittule-salento-street-and-home-food\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.salentodolcevita.com\\\/blog\\\/en\\\/much-more-than-fried-doug-socio-recipe-of-pittule-salento-street-and-home-food\\\/\"},\"author\":{\"name\":\"SalentoDolceVita\",\"@id\":\"https:\\\/\\\/www.salentodolcevita.com\\\/blog\\\/it\\\/#\\\/schema\\\/person\\\/afc29793311aac780f6f1b9f433ab86d\"},\"headline\":\"Much more than fried doug: socio-recipe of Pittule, Salento street and home food\",\"datePublished\":\"2016-01-14T18:04:31+00:00\",\"dateModified\":\"2019-01-16T14:07:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.salentodolcevita.com\\\/blog\\\/en\\\/much-more-than-fried-doug-socio-recipe-of-pittule-salento-street-and-home-food\\\/\"},\"wordCount\":1831,\"publisher\":{\"@id\":\"https:\\\/\\\/www.salentodolcevita.com\\\/blog\\\/it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.salentodolcevita.com\\\/blog\\\/en\\\/much-more-than-fried-doug-socio-recipe-of-pittule-salento-street-and-home-food\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.salentodolcevita.com\\\/blog\\\/wp-content\\\/uploads\\\/2016\\\/01\\\/Pettole_Lucilla-Cuman-Photography-1.jpg\",\"keywords\":[\"cibo\",\"cuisine\",\"febbraio\",\"food\",\"gennaio\",\"Guide\",\"luxury homes\",\"marzo\",\"pittule\",\"Pouilles\",\"puglia\",\"salento\",\"travel\",\"vacanza\",\"viaggio\"],\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.salentodolcevita.com\\\/blog\\\/en\\\/much-more-than-fried-doug-socio-recipe-of-pittule-salento-street-and-home-food\\\/\",\"url\":\"https:\\\/\\\/www.salentodolcevita.com\\\/blog\\\/en\\\/much-more-than-fried-doug-socio-recipe-of-pittule-salento-street-and-home-food\\\/\",\"name\":\"[:it]Molto pi\u00f9 che pasta fritta. 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Trattato semi-serio sulla socio-fenomenologia delle pittule.[:en]Much more than fried doug: socio-recipe of Pittule, Salento street and home food[:fr]Pas seulement de la p\u00e2te frite: les pittule et la sociologie des Pouilles[:] - The Blog of SalentoDolceVita","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.salentodolcevita.com\/blog\/en\/much-more-than-fried-doug-socio-recipe-of-pittule-salento-street-and-home-food\/","og_locale":"en_US","og_type":"article","og_title":"[:it]Molto pi\u00f9 che pasta fritta. Trattato semi-serio sulla socio-fenomenologia delle pittule.[:en]Much more than fried doug: socio-recipe of Pittule, Salento street and home food[:fr]Pas seulement de la p\u00e2te frite: les pittule et la sociologie des Pouilles[:] - The Blog of SalentoDolceVita","og_description":"Several versions of pittule\u00a0can be found\u00a0in Apulia and in different areas of Basilicata, each with slight variations in name (such as pettole) and ingredients. In Salento they continually cause third-degree burns in the mouth because it is inevitable for us to eat them right away, even though they are just been pulled out from the hot oil. 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