Panzerotti: The Beloved Street Food of Puglia
Crispy on the outside, soft inside, and filled with melted mozzarella and tomato — Panzerotti are the heart and soul of Puglia’s street food tradition.
Often mistaken for calzoni, Panzerotti are smaller, lighter, and — most importantly — fried to golden perfection. Their charm lies in their simplicity: just a few quality ingredients transformed into a warm, comforting treat that captures the essence of southern Italy.
Across Puglia, you’ll find Panzerotti served at family gatherings, local festivals, and bustling bakeries — proof that this humble snack has become an icon of regional identity.
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Ingredients for the Authentic Panzerotti Recipe
For the Dough (makes about 30 Panzerotti)
500 g type “00” flour
½ glass of milk
½ cube of fresh yeast
190 ml water
A pinch of salt
A pinch of sugar
50 ml olive oil
Seed oil (for frying)
For the Filling
100 g mozzarella (preferably fior di latte), finely chopped
3–4 tbsp tomato sauce
Olive oil
Salt to taste
Fresh basil leaves
Step 1: Prepare the Dough
Activate the yeast: Warm the milk slightly and dissolve the yeast in it.
Mix the dough: In a large bowl, combine the flour with the yeast mixture. Add salt to the water, then gradually pour it into the bowl.
Add olive oil: Drizzle in the olive oil as you knead. The dough should be smooth, soft, and elastic.
Let it rise: Cover with a clean cloth and let it rise in a warm place for about 3 hours, until doubled in size.
Shape the dough: Divide the dough into 30 small balls, then let them rest for another hour. Roll each into a small circle — about the size of your palm.
Tip: The dough should be neither too thin (to prevent bursting) nor too thick (to keep it light).
Step 2: Prepare the Filling
Dry the mozzarella: After chopping, place the mozzarella on a paper towel to absorb moisture — this prevents sogginess.
Cook the sauce: In a small pan, sauté the tomato sauce with olive oil and basil for a few minutes to thicken it.
Assemble: Place a spoonful of sauce in the center of each dough circle, add mozzarella cubes, and fold the dough into a half-moon shape.
Seal the edges: Press firmly along the border with your fingers or a fork to close tightly — this step is key to avoid leaks during frying.
Pro tip: Avoid overfilling — a modest spoonful of filling ensures an even, golden fry.
Step 3: Frying the Perfect Panzerotti
Heat the oil: Fill a deep, heavy-bottomed pan with seed oil and heat it to about 170–180°C.
(Test by dipping a wooden skewer: if small bubbles form, it’s ready.)Fry in small batches: Add 2–3 Panzerotti at a time. Don’t overcrowd the pan — this keeps the oil temperature stable.
Golden perfection: Fry until golden brown on both sides, turning occasionally.
Drain: Remove with a slotted spoon and place on paper towels to absorb excess oil.
The result? Crispy outside, meltingly soft inside, and irresistibly aromatic.
Step 4: Serve and Enjoy
Panzerotti are best enjoyed immediately, while hot and bubbling with melted cheese. Pair them with a chilled glass of Primitivo rosé or a cold Italian beer for the ultimate Apulian experience.
You can also experiment with fillings — try ham and mozzarella, ricotta and spinach, or even spicy salami. But for the purists, nothing beats the classic tomato and mozzarella version.
Buon appetito!
