Have you ever heard of Pitteddhe? Let me introduce you to this delightful sweet treat, a gem of Salento’s culinary heritage. Pitteddhe are among the most homey and festive sweets in Puglia. Essentially, they are shortcrust pastry pockets with a unique star-shaped design, achieved by pinching the edges by hand, and typically filled with jam or preserves. This particular recipe features a filling made from grape must, staying true to tradition and reflecting its peasant origins, much like most Puglian recipes.
The Tradition of Pitteddhe
Traditionally, leftover dough from making focaccia was used to create these small baskets. The main characteristic of Pitteddhe is the absence of sugar in the dough, which contrasts beautifully with the sweetness and robust flavor of the grape must. This recipe often involves family and community participation, reflecting a shared social value in these ancient preparations. Despite their humble beginnings, these sweets are rich in tradition and simplicity, with a few basic ingredients holding a wealth of history.
Pitteddhe were especially prepared during the Christmas season or for significant occasions. The filling evokes a particular time of year: the grape harvest. The term “mostarda” comes from the Latin “mustum,” referring to the freshly pressed grape juice used in this type of preserve. This unique preserve has a nostalgic aroma and flavor that transports us back to the old recipes and authentic peasant traditions that still resonate in folk songs, food, and wine—the essence of these fleeting memories that vividly depict past customs that will not be forgotten.
Ingredients
For the Grape Must:
- 3 kg red wine grapes
- 3 tablespoons sugar
For the Pitteddhe:
- 1/2 kg flour
- 120 g extra virgin olive oil
- Zest of 1 untreated lemon
- Salt to taste
- Powdered sugar to taste
Instructions
Preparing the Grape Must:
- Thoroughly wash and de-stem the grapes, then place them in a large pot.
- Cook over high heat for one hour, stirring occasionally, then lower the heat.
- Once the volume has reduced by half, turn off the heat and pass the mixture through a food mill to remove seeds and skins.
- Transfer the resulting mixture to a clean pot and continue cooking over low heat, stirring frequently.
- Reduce the volume to about half of what you had after straining, then add the sugar.
- Sterilize jars and fill them with the grape must. Seal the jars tightly and place them in a pot of very hot water, boiling for at least 20 minutes.
- Allow the jars to cool completely before removing them from the pot.
Making the Pitteddhe:
- Mix the flour with the olive oil, salt, and lemon zest until a smooth and elastic dough forms. If needed, add a bit of water.
- Cover the dough with a cloth and let it rest for about half an hour.
- Roll out the dough to make thin sheets and cut out discs about 6-7 cm in diameter.
- Place a spoonful of grape must in the center of each disc. Pinch the edges with your fingers to form a star shape.
- Bake the Pitteddhe in a preheated oven at 180°C (350°F) for about 30 minutes.
- Remove from the oven and dust with powdered sugar.
Enjoy your Pitteddhe, a sweet reminder of Puglia’s rich culinary traditions!
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